Instructions: In a large saucepan, heat the olive oil over medium heat and add the onions.

Cook the onions 5 to 6 minutes, stirring occasionally, then add the garlic, barley, sage, 1/2 teaspoon salt and 7 cups of the water or stock. Cover the pan, bring the stew to a boil and turn the heat to low. Let the stew simmer for 25 minutes, then add the potato, carrots and 2 cups more water or stock.

Cover the pan again and let the stew simmer for 10 minutes more.

Add kale to the soup with 1 cup more water. Simmer 10 minutes more and add more water if the stew seems too dry.

Add the cooked beans, stirring well, then add lemon juice. The stew should be thick, like a pilaf. Taste and add salt and pepper, keeping in mind you will be adding Parmesan cheese in the bowl.

To serve, ladle into bowls, sprinkle with Parmesan and drizzle with olive oil. -

Description:
"Doesnt this sound good for a cold winter day? Be careful not to oversalt. If you cook the beans ahead, this dish will go together in about 45 minutes. Collards work well in this dish, too."

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