3-4 Tbs. olive oil

2 cloves garlic, chopped

1 large onion, chopped

1-2 bay leaves

1 cup regular barley or pearl barley, rinsed & drained

2- 15 oz cans cannelini or butter beans, rinsed & drained

10 cups chicken or vegetable stock

4 cups washed, torn kale (or spinach)

Combine oil, garlic and onion in a large stock pot. Gently cook onion and garlic until fragrant and opaque.

Add barely and saute 3 minutes. Add stock and bay leaf and simmer 50 minutes.

After 35 minutes add beans and kale; simmer 15 remaining minutes.

Remove & discard bay leaves. Season with salt and freshly ground black pepper. Serve with a sprinkle of grated parmesan or toasted sesame seeds.