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Main Course

Kale & Barley Soup

Name: Kale & Barley Soup
Prep time: 40 min
Total time: 40 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 4 slices bacon, cut into 1/4-inch-thick slices; 1 cup chopped onions; 1 cup chopped carrots; 1 Tbsp. minced garlic; 4 cups 25%-less-sodium chicken broth; 1 cup Classico di Napoli Tomato & Basil Pasta Sauce; 1/2 cup quick-cooking barley; 4 cups loosely packed chopped stemmed kale; 1 can (19 fl oz/540 mL) cannellini beans, rinsed

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40 Min

Prep : 40 Min

Discover a hearty Kale & Barley Soup to warm the cockles of your heart. Our homemade Kale & Barley Soup makes for a great meal served alongside crusty bread and a crisp green salad.

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6 Servings

Original recipe yields 6 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

4 slices bacon, cut into 1/4-inch-thick slices

1 cup chopped onions

1 cup chopped carrots

1 Tbsp. minced garlic

4 cups 25%-less-sodium chicken broth

1 cup Classico di Napoli Tomato & Basil Pasta Sauce

1/2 cup quick-cooking barley

4 cups loosely packed chopped stemmed kale

1 can (19 fl oz/540 mL) cannellini beans, rinsed

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Step 1

Cook bacon, onions and carrots in Dutch oven on medium heat 12 min. or until bacon is almost done and vegetables are tender, stirring occasionally. Add garlic; cook and stir 2 min.

Step 2

Stir in chicken broth, pasta sauce and barley. Bring just to boil; simmer on medium-low heat 10 min., stirring occasionally.

Step 3

Add kale and beans; stir. Cook on medium heat 10 min., stirring occasionally.

Kraft Kitchen Tips!

Serving Suggestion

Serve with crusty bread and a crisp green salad tossed with your favourite Kraft Dressing.

How to Prepare the Kale

The main stems of kale leaves are very fibrous and should be removed unless the kale will be cooked for a long period of time. To remove the stems, fold each kale leaf in half along the main stem, then cut along the stem where the leaf is attached. Discard the stems, then use the kale as desired.

Nutrition

Calories

240

Calories From Fat

% Daily Value

Fat 3 g

Saturated fat 1 g

5 %

Cholesterol 5 mg

Sodium 840 mg

35 %

Carbohydrate 40 g

Fibre 10 g

Sugars 6 g

Protein 15 g

Vitamin A

80 %

Vitamin C

100 %

Calcium

15 %

Iron

25 %

Servings

6 servings, 1 cup (250 mL) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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