CREAMY CABBAGE AND BARLEY SOUP WITH SHAVED PARMESAN
2 tablespoons olive oil
1 large onion, chopped
10 garlic cloves, chopped
12 sprigs of thyme, tied into a bunch with kitchen string
1 head savoy cabbage, about 8-10” in diameter, chopped into 3” pieces
8 cups chicken or vegetable stock
½ teaspoon salt
1 teaspoon black pepper
½ cup barley
1, 15.5-ounce can cannellini beans, drained and rinsed
1 cup frozen corn kernels
½ cup heavy cream
4 cups mixed baby kale and/or spinach leaves, packed
1 cup shaved parmesan cheese
Heat the olive oil in a large Dutch oven or soup pot over medium high heat. Add the onion, garlic, and thyme bundle to the pan and cook for 3 minutes, stirring frequently, until the onions are soft and fragrant. Add the cabbage to the pan and cook until the cabbage has started to wilt and onions are lightly browned, about 5 minutes.
Add the chicken stock, salt, and pepper to the pan. Bring to a boil and add the barley, stirring to combine. Reduce to a simmer and cover, leaving a small crack for some steam to escape. Let cook for 1 hour or until the barley is cooked and plumped.
Add the beans, corn, heavy cream, and kale to the pot. Cook for 30-40 minutes, stirring occasionally. The soup will naturally thicken from the barley, beans, etc… and flavors get better and better as it cooks.
Serve hot with shaved parmesan on top, a glass of dry white, and crusty bread on the side.