Sometimes you have those days where you really just don’t want to leave the house, which is how I felt this past Monday after a long day of work. I knew I had food in my pantry and fridge, but wasn’t really sure if I could make a meal out of it. So I channeled my inner Chopped star and whipped up what is arguably the best soup I’ve ever made.
- 2 tablespoons olive oil
- 1/2 of a fennel bulb, sliced thinly
- 1/2 of a yellow onion, diced
- 1 large carrot, peeled and slice thinly
- 1/2 teaspoon red chili flakes
- 3/4 cup quick cooking barley (Trader Joe’s has a great 10 minute barley)
- 1 can of cannellini beans, drained
- 1 can of diced tomatoes with their juices
- 2 cups of low sodium chicken stock
- 1 lb. of kielbasa (sliced into bite size pieces)
- 1/4 teaspoon dried thyme
- 1 Parmesan rind (a few inches long)
- Grated Parmesan for serving
- Drizzle the olive oil in a large pot on medium. Add the fennel, onion, carrot, red chili flakes and a pinch of salt and sauté until the onion is translucent.
- Add the quick cooking barley and cannellini beans and stir for a minute.
- Add the tomatoes, chicken stock, 2 cups of cold water, kielbasa, Parmesan rind and dried thyme to the pot. Bring to a boil.
- Once boiling, drop to medium and simmer for 15-20 minutes until the kielbasa is cooked through and the carrots have lost their bite.
- Sprinkle with Parmesan, remove the rind in the pot and serve hot.