Directions:

1. Heat oil in a large pot over medium heat, add leeks sauté until leeks begin to soften.


2. Next, add mushrooms, garlic, and rosemary and increase heat to medium-high and sauté until mushrooms soften and begin to brown. Add tomatoes with juice and stir 1 minute.


3. Add barley and 4 cups broth and bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender.


4. Add the beans and kale and cook until warmed through and barley is tender.


5. Serve garnished with parsley and lemon juice, with crusty rolls.