Author Notes: I love this warming soup, perfect for cold, wintry evenings and easy to make with pantry staples. Adding the wine and pepper in two parts gives the soup a richer flavor with more depth – some of the volatile aromatic compounds in wine and spices are lost over longer periods of cooking. —girlwiththegreenhair
Serves: 4-6
Ingredients
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2
tablespoons olive oil
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1
large onion, chopped
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1
tablespoon tomato paste
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1
teaspoon anchovy paste (or 2 anchovy fillets)
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2
cloves garlic, minced
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1.5
teaspoons herbes de provence
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1
bay leaf
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1
cup white wine, divided
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4
cups vegetable stock
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3
medium carrots, sliced diagonally
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1/2
cup pearled barley
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1
bunch kale, destemmed and torn into small pieces
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1
teaspoon freshly ground black pepper
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1/2
cup freshly grated parmesian cheese
Directions
- Warm oil in large pot over medium heat. Add the onions, cover, and turn heat down to low. Cook 20-30 minutes until golden and sticky. (Covering keeps the steam in so you don’t need to stir constantly, but check on them every so often.)
- Add tomato paste and anchovy paste, mixing well with onions. Add sliced carrots, bay leaf, herbes de provence, salt, garlic and 1/2 teaspoon of black pepper. stirring to coat vegetables with the spices until aromatic.
- Turn up heat to medium-high. Add 1/2 cup white wine and stir until incorporated, then add vegetable stock and barley. Bring to a low boil, then cover and lower heat to a simmer. Simmer until barley and carrots are nearly done, 20-25 minutes. Add kale and the remaining wine and black pepper. Simmer another 5-10 minutes until the vegetables and barley are finished. Add salt to taste if desired.
- Serve with freshly ground black pepper and grated parmesian cheese.
