Barley And Swiss Chard Soup

Ingredients
Serves 2 

• 3 tablespoons extra-virgin olive oil DOP VAL DI MAZARA 

• 1/2 medium yellow onion, minced 
• 2 garlic cloves, minced 
• 2 cups chicken broth 
• 1/3 cup pearl barley 
• 1/2 teaspoon salt 

• 1/4 teaspoon freshly ground black pepper 
• leaves from 1 large bunch rainbow Swiss chard, thinly sliced (4 cups packed) 

Preparation  

Place 1 tablespoon of the olive oil in a saucepan and add the onion and garlic. Cover with a tight-fitting lid and cook over medium-low heat until the onion is soft and barely golden, about 8 minutes, stirring once in a while to prevent the garlic from burning. 

Add the broth, and bring to a gentle boil. Drop in the barley and season with the salt and pepper. Cook, covered, stirring once in a while, until the barley is fully cooked but not mushy, about 30 minutes. 

When you are ready to serve, stir in the chard leaves, and cook until they are soft and wilted, about 3 minutes. Taste for salt and pepper and adjust as needed.  Serve hot, drizzled with the remaining 2 tablespoons of olive oil. For extra richness, sprinkle with freshly grated Parmigiano-Reggiano. 

(courtesy of Chef Micol Negrin from Rustico Cooking, NY)