Prep Time:  10 min  Cooking Time:    20 min  Servings:  4 people

Ingredients:

1 tablespoon coconut oil 1 1/2 cups chopped leeks (white and pale green parts only) 2 cups sliced crimini mushrooms 2 garlic cloves, pressed 2 1/4 teaspoons minced fresh rosemary 1 14.5-ounce can diced tomatoes in juice 1 cup pearl barley 1 can white beans, rinsed 1 bunch kale, chopped 4 cups chicken stock

Directions:

Heat oil in a large pot over medium heat, add leeks sauté until leeks begin to soften. 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. Add barley and 4 cups broth and bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender. Add the beans and kale and cook until warmed through and barley is tender. Serve garnished with parsley and lemon juice, with crusty rolls.

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