1 ¼ cups dried bean soup mix (see Note) ½ cup dried shiitake mushrooms 3 cups water 8 cups vegetable broth 1 cup finely chopped yellow onion 1 cup finely chopped carrot ¾ cup finely chopped scrubbed Yukon Gold potato ½ cup pearl barley, rinsed ¼ cup white wine 2 tablespoons chopped fresh garlic 1 tablespoon Italian seasoning 1 tablespoon chopped fresh oregano 1 teaspoon ground pepper ¾ teaspoon crushed red pepper ½ teaspoon salt plus 1/8 teaspoon 1 (4 inch) Parmesan rind 4 cups finely chopped curly kale ½ cup chopped fresh herbs, such as flat-leaf parsley or chives, plus whole parsley leaves for garnish 2 tablespoons lemon juice
STEP-1
If your dried bean soup mix contains any red kidney beans and cannellini beans, remove them for another use (see Note). Combine the bean soup mix, mushrooms and water in a large bowl; soak for 4 hours or up to 8 hours.
STEP-2
Pour through a fine-mesh strainer into a bowl; reserve 2 cups of the soaking water. Set aside the soaked beans. Remove and discard the mushroom stems; finely chop the mushrooms and set aside.
STEP-3
Combine broth, onion, carrot, potato, barley, wine, garlic, Italian seasoning, oregano, pepper, crushed red pepper, salt, Parmesan rind and the reserved 2 cups soaking water, beans and chopped mushrooms in an 8-quart slow cooker.
STEP-4
Cover and cook until the beans and potatoes are tender, 4 hours on High or 8 hours on Low.
STEP-5
Stir in kale; cover and cook until the kale is tender, 10 to 15 minutes on High or 20 to 30 minutes on Low.
STEP-6
Remove and discard the Parmesan rind. Stir in herbs and lemon juice. Divide the soup among 6 bowls; garnish with parsley leaves, if desired.