Bean and Barley Stew with Pecorino

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 3/4 cups finely diced onion
• 2 cloves garlic (peeled and finely chopped)
• 2 large sprigs of thyme
• 1 bay leaf
• 1 cup finely diced carrot
• 1/2 cup finely diced celery
• 1/4 cup sliced fennel stalks
• Pinch salt
• 1/4 tsp pepper
• 1 cup pot barley (rinsed and drained)
• 6 cups low-sodium vegetable broth
• 13 1/2 oz can Romano or borlotti beans (drained and rinsed)
• 2 cups finely sliced lacinato kale
• 3/4 oz pecorino Romano cheese