Serves 6
2 tablespoons olive oil, plus more to serve
1 onion, chopped
2 large celery stalks, chopped
2 large carrots, finely chopped
1 red bell pepper, cored, seeded and chopped
1 zucchini or yellow squash, chopped
3 garlic cloves, minced
¼ - ½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 bay leaves
1 cup barley
1 16 oz jar not just pasta sauce
5 cups vegetable or chicken stock
2 cups rainbow chard, ribs removed, and cut into 1 ½ inch pieces
Lemon wedges, to serve
- In a large heavy bottomed pot or dutch oven, heat the oil over medium heat until shimmering. Add the onion, carrots, celery, bell pepper and zucchini and cook until beginning to soften, 5-7 minutes. Add the garlic, red pepper flakes, oregano, bay leaves, and barley and cook until fragrant and toasted, about 2 minutes.
- Stir in the not just pasta sauce and stock, and bring to a simmer over medium-high heat. Reduce to medium-low, maintaining a steady simmer until the barley is tender, about 30 minutes. Add the chard and cook until slightly wilted, 3 - 5 minutes. Season to taste and serve with lemon wedges.