Barley Soup with Greens, Fennel, Lemon, and Dill

Ingredients

• 1 cup (scant) pearl barley
• 1 teaspoon (scant) fine sea salt plus additional for sprinkling
• 5 cups spinach leaves
• ½ cup fresh fennel fronds
• 3 tablespoons fresh mint
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• + 8 more ingredients
• • 3 cups onions
  • 8 cups kale leaves
  • 6 cups chard leaves
  • 1 7-ounce package feta cheese
  • 4 cups water
  • 8 cups (or more) Light Vegetable Broth or good-quality canned vegetable broth (such as Swanson), divided
  • ¾ cup green onions
  • ½ cup fresh dill

Bring 4 cups water, 2 cups broth, barley, and 1 scant teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until tender, about 40 minutes. Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with sea salt, and sau...

View full recipe at Epicurious