Step 1

In a large soup pot or dutch oven, heat the olive oil and fry the onion for 1-2 minutes over medium heat. Add the carrots, leek and celery and continue to cook, stirring often, for 7-8 minutes until they soften.

Step 2

Add the garlic, thyme, rosemary, and chilli flakes to the pot and cook for another minute until fragrant. Stir in the potatoes, pearl barley, and the bay leaf, and then pour in the stock.

Step 3

Bring the soup to a boil, lower the heat, and simmer with a lid on for 20 minutes or until the pearl barley is done to your liking and the potatoes are fork tender.

Step 4

Remove the bay leaf, add the cavolo nero, and simmer for another 2-3 minutes with the lid on until the kale wilts. Season to taste with salt and freshly ground black pepper, and serve with crusty bread if you like.