This easy, one pot soup is packed with hearty kale, beans, and barley. Ready in less than an hour!
In a 4 quart pot or dutch oven, heat olive oil over medium heat. Add diced onions, salt, and pepper. Stir and let cook about 5 minutes until fragrant. Stir in minced garlic and cook 2 minutes more.
Add pearled barley oregano, thyme, savory, and cayenne pepper. Stir until barley is evenly coated. Pour in broth and bring to boil. Reduce heat to low, cover, and let simmer for 20 minutes.
When barley is almost tender, stir in kale and navy beans. Let simmer 5 minutes more.
Serve with grated parmesan and a sprinkle of crushed red pepper.