INGREDIENTS
1
Bay leaves
1 15 ounce can
Black beans
3
Carrots, medium
3
Celery, ribs
2
Garlic cloves
2 cups
Kale
1
Onion
1 14.5 ounce can
Tomatoes, petite fire-roasted
1 qt
Vegetable broth, all-natural
1/3 cup
Pearl barley
1
Kosher salt and ground black pepper
1 pinch
Red pepper flakes
1 tbsp
Avocado oil or olive oil
1
(2-3 inch) parmesan rind*