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Ingredients
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion from ½ yellow onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 7 ounces vegetarian Italian sausage ¼ inch slices
  • 3 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dry thyme
  • 2 bay leaves
  • ½ teaspoon salt
  • 15.5 ounce canned cannellini beans drained and rinsed (or 1.75 cups if cooked from dry)
  • ½ cup pearl barley rinsed
  • 4 and ½ cups vegetable broth
  • 2 cups shredded kale or collards
  • freshly ground pepper, red pepper flakes, fresh Parmesan for serving
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