1 large onion, coarsely chopped

1 large clove garlic, minced

4 cups water or low/no-sodium vegetable broth

1½ cups cooked barley, kasha, or brown rice

1 can (15 oz) crushed tomatoes

1 can (15 oz) kidney beans, rinsed

¼ tsp dried oregano

¼ tsp dried rosemary

½ lb kale, trimmed and chopped

3 Tb chopped fresh parsley

1-2 Tb balsamic vinegar (optional)

1 Tb olive oil (optional)

Saute onion in a little water until softened. Add garlic and cook a few more minutes. Stir in water, barley, tomatoes, 1 cup of the beans, oregano, and rosemary. Bring to a boil. Press half of kale into liquid with wooden spoon until it wilts. Press remaining kale into liquid. Reduce heat and simmer 15-20 minutes or until kale is tender. Puree remaining beans in food processor. Add pureed beans, parsley, and optional oil and vinegar. Season with salt or pepper if desired, and serve. Serves 6.

(from Vegetarian Times, Feb. 2007)