Rapini Barley and Corn Soup

• 3 tablespoons pot barley
• 2 tablespoons olive oil
• 2 tablespoons diced celery
• 2 tablespoons diced carrots
• 2 tablespoons finely chopped onions
• 1 bunch rapini, cut into 1/2 inch pieces
• 5 cups vegetable stock
• 1 cup corn

1. In saucepan, cook barley until tender.
2. Drain.
3. Meanwhile, saute celery, carrot and onion until softened.
4. Add rapini and stock and bring to a boil.
5. Stir in corn.
6. Reduce heat and simmer 15 minutes.

barley, olive oil, celery, carrots, onions, rapini, vegetable stock, corn

Taken from www.food.com/recipe/rapini-barley-and-corn-soup-509829 (may not work)