INGREDIENTS
1 1/4 cups
bean soup mix
1/2 cup
shiitake mushrooms
3 cups
water
8 cups
vegetable broth
1 cup
onion
1 cup
carrot
3/4 cup
yukon gold potato
1/2 cup
pearl barley
1/4 cup
white wine
2 tbsp
garlic
1 tbsp
seasoning
1 tbsp
oregano
1 tsp
ground pepper
3/4 tsp
pepper
1/2 tsp
salt plus
4 inches
parmesan rind
4 cups
curly kale
1/2 cup
herbs
2 tbsp
lemon juice