12cups chicken stockhomemade, boxed, or from bouillon
28ozcanned petite diced tomato
28 ozcanned small white beans
salt & pepperto taste
grated Parmesan cheeseto taste for garnish
Heat a large stock pot over medium-high heat. Add olive oil. When the pan has heated up, add kielbasa. Stir occasionally until the kielbasa is browned. Use a slotted spoon to remove the kielbasa and set aside in a bowl.
To the hot pan and fat, add the onions, carrots, and rutabaga. Stir over medium-high heat until the vegetables brown a bit and get slightly soft.
Add the barley, chicken stock and tomatoes, bring to a simmer, and cook for 20 minutes.
Stir in the beans and kale and simmer for another 20 minutes or until all of the vegetables and barley are tender.
Season to taste with salt and pepper. Garnish with a sprinkle of Parmesan cheese. Enjoy!