If you’re experiencing post-holiday blues and you’re still facing weeks of winter weather, try focusing on one really good thing about winter: big pots of hot soup. This one incorporates the best of winter’s produce offerings.

3 Tbs. olive oil
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced or pressed
3 carrots, diced
1 turnip, peeled and diced
2 russet potatoes, peeled and diced
1 tsp. basil
1/2 tsp. rosemary
1/2 tsp. Herbes de Provence
1/2 tsp. thyme
8 cups vegetable broth
1/2 cup pearl barley
1 can cannellini beans, undrained
1 cup small pasta shapes (we used spirals)
1/4 cup tomato paste
3 cups kale leaves, washed and chopped
Salt and pepper to taste

1. Heat olive oil in a stewpot over medium heat. Sautè the onion 5 minutes or until transparent. Add celery and garlic; stir to combine. Stir in the carrots, turnip, and potatoes. Cover and cook for 5 minutes.

2. Add spices, vegetable broth, and barley. Bring to a boil. Reduce heat, cover, and simmer for 25 minutes.

3. Add beans, pasta, and tomato paste. Return to a boil. Reduce heat, cover, and cook over medium heat until the pasta is tender.

4. Stir in the chopped kale and cook for about 5 more minutes. Season to taste with salt and pepper.