Tuscan Bean and Barley Stew with Kale

Ingredients

For 4 servings

• 2 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 2 celery sticks, diced
• 4 garlic cloves, roughly chopped
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon dried thyme
• 1/4 teaspoon chili flakes
• 2 x 400 g (14 oz.) tins cannellini beans, drained
• 100 g (3.5 oz) pearl barley, rinsed
• 1 liter (5 cups) vegetable stock
• 100 g ( 3.5 oz) kale, stems removed, chopped
• Freshly ground black pepper