Bean, Barley, and Kale Soup

Ingredients

• 1/2 cup dried navy beans
• 1 Tbsp extra-virgin olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 garlic cloves (peeled and crushed)
• 2 tsp finely chopped fresh rosemary
• 2 tsp finely chopped thyme
• 1/2 tsp smoked hot paprika
• 3 Tbsp sherry vinegar
• 6 cups low sodium vegetable stock
• 1/4 cup barley
• 1 in bunch kale or collard greens cutthin strips (about 4 cups, see tip)
• 1/4 tsp salt (optional)
• 2 Tbsp chopped parsley
• Pepper to taste