Swiss Chard, Barley & Cannellini Bean Soup

INGREDIENTS
1 pound swiss chard
¼ cup extra-virgin olive oil
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1/2 cup roma tomatoes, small diced
Salt - to taste
5 cups chicken broth (or 3 tbsp vegetable broth powder & 5 cups of water)
1/2 cup pearl barley (substitute rice if you want to make it gluten free)
1 can drained cannellini beans
Freshly ground black pepper - to taste
1/4 cup freshly grated parmigiano cheese

DIRECTIONS

1. Soak the Swiss Chard in cold water for 10 min., then drain and wash well.
   
2. Slice the stalks crosswise 1/8 inch thick.
   
3. Cut the leaves into 1/4 inch wide strips.
   
4. Heat the olive oil and sauté the onion.
   
5. Add the carrot and celery and cook a couple minutes.
   
6. Add the tomatoes, continue cooking a couple minutes longer.
   
7. Add Swiss chard and season with a pinch of salt.
   
8. Cover and cook over low heat for 1/2 hour.
   
9. Meanwhile, bring stock to a boil.
   
10. Add the barley and simmer until tender, about 35 minutes.
    
11. Drain the barley (or rice), reserving the liquid.
    
12. Add the barley (or rice) and beans to the chard, stir well and cook for a couple minutes.
    
13. Stir in enough reserved liquid to reach soup consistency desired. Season to taste with salt and black pepper.
    
14. Laddle into bowls and top with grated cheese.

Recipe adapted from MysticRiver

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