40 Meatless Meals: Barley Soup al Verde

For a higher protein version, substitute quinoa for some or all of the barley, adding it as soon as it comes to a boil.

Adapted from The Silver Spoon

Serves two to three.

• 3 T olive oil
• 1 onion, chopped
• 1 fresh sage leaf (or 1 tsp dried)
• 1 cup Savoy cabbage, cut into strips
• 6 cups vegetable stock
• 10 oz frozen spinach
• ¾ pearl barley
• salt and pepper
• 1/3 cup grated Parmesan
• croutons, to serve (I recommend these)

Heat the oil in a large pot or dutch oven. Add the onion and sage and cook over medium heat for 5 minutes. Stir in the cabbage and cook a few minutes more. Add stock and spinach and bring to a boil. Cover and cook on medium heat 15 minutes. Add barley, cover and cook 30 minutes, until tender. Salt and pepper to taste. Serve with cheese and croutons sprinkled on top.