White Bean, Kale, and Barley Soup

Makes 8 (1-c.) servings
4 WW pts/serving

2 tsp olive oil
2 celery stalks, with leafy tops, diced
1 c. yellow onion, finely chopped
1 medium red bell pepper, seeded and cored, diced
3 cloves garlic, minced
1/2 c. baby carrots, thinly sliced into rounds
1 (28-oz) can crushed tomatoes
2 (32-oz) cartons organic vegetable stock (I used Pacific brand)
1/2 c. white wine
2 c. Great Northern beans, soaked overnight and drained
1/2 c. pearl barley, uncooked
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp fennel seed
1 Tbsp dried rosemary
1 Tbsp dried oregano
1 Tbsp dried basil
1 bunch kale (about 4 c.), stem removed, and chopped

Heat olive oil in large stockpot over medium heat. Add celery, onion, red bell pepper, garlic, and carrots. Cook 3-5 minutes, or until onions translucent. Add tomatoes, vegetable stock, wine, beans, and barley. Add seasoning. Bring to boil, then reduce to simmer. Cover and cook for 45 minutes. Add kale, and simmer an additional 50-60 minutes, or until beans, barley, and kale very tender.