Appetizers / Soups / Salads

Barley, Kale, and Cannellini Bean Stew takes 10 minutes to prepare.

Barley, Kale, and Cannellini Bean Stew takes 60 minutes to cook.

Barley, Kale, and Cannellini Bean Stew makes 8 servings.

The ingredients for Barley, Kale, and Cannellini Bean Stew are:

1/2 cup uncooked barley
2 cups low sodium chicken stick or water
2 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1 bunch kale, rinsed and roughly chopped
1/2 teaspoon dried rosemary
3/4 cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 can white beans (cannellini), drained and rinsed
1 can diced tomatoes (or 2 cups chopped tomatoes)
? tsp red pepper flakes

Here is how you make Barley, Kale, and Cannellini Bean Stew:

1. Bring the water/tock to boil in a pot. Add barley, cover, reduce heat and simmer for about 30 minutes, or until barley is el dente.2. Add olive oil to a large pot. Over medium heat cook onion for 1-2 minutes, or until translucent, add garlic and rosemary. Add mushrooms, pepper, and wine to the pot, cover, and cook until mushrooms are softened, about 5 minutes. Stir in cooked barley, beans, tomatoes and kale. Season with red pepper flakes. Cover and cook until kale is wilted, about 5 minutes.Serving Size:?Makes 8, 1 cup servings

The nutritional information for Barley, Kale, and Cannellini Bean Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 193.2

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 190.3 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 9.5 g
• Protein: 7.9 g