Vegetarian Veggie Soup – In the Curious Kitchen

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, chopped
• 2 garlic cloves, minced
• 8 carrots, sliced thin on the bias
• 3 stalks celery, sliced thin on the bis
• 1 teaspoon fresh course ground pepper
• 1 tablespoon Kosher Salt
• 2-15 1/2 ounces white cannellini beans, drained
• 2-28 ounces cans diced tomatoes
• 2-zucchini, cut in to chunks
• 1- 14 ounces package frozen edamame
• 1 cup barley
• 1 pound kale, chopped
• 2 cups water
• 2 pieces of parmesan rind
• 1 tablespoon Herbs de Provence