Bean and Barley Stew with Pecorino - alive magazine

Ingredients

• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 3/4 cups (435 mL) finely diced onion
• 2 cloves garlic, peeled and finely chopped
• 2 large sprigs of thyme
• 1 bay leaf
• 1 cup (250 mL) finely diced carrot
• 1/2 cup (125 mL) finely diced celery
• 1/4 cup (60 mL) sliced fennel stalks
• Pinch salt
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) pot barley, rinsed and drained
• 6 cups (1.5 L) low-sodium vegetable broth
• 13 1/2 oz (398 mL) can Romano or borlotti beans, drained and rinsed
• 2 cups (500 mL) finely sliced lacinato kale
• 3/4 oz (22 g) pecorino Romano cheese