Hearty Vegetable, Pearl Barley, and Kidney Bean Soup

½ cup pearl barley 
2 plum tomatoes, diced
2 small carrots, peeled and diced
1 head fennel, diced
1 small zucchini, diced
1 red bell pepper, diced
4 ounces white mushrooms, washed and sliced
1 tablespoon canola oil
2 teaspoons chopped garlic 
1 leek, diced (white and part of green)
1 10-ounce package frozen chopped kale, thawed and drained, or 1 cup fresh chopped
1 15.5-ounce can no-salt-added red kidney beans,
drained and rinsed
1 48-ounce can low-sodium vegetable broth 
1 tablespoon dried basil, or 2 tablespoons fresh chopped 
1 tablespoon dried chives, or 2 tablespoons fresh chopped 
2 teaspoons dried oregano, or 4 teaspoons fresh chopped 

Rinse barley under cold water until water runs clear; drain and set aside. Combine tomatoes, carrots, fennel, zucchini, red bell pepper, and mushrooms; set aside.
Heat oil in a large skillet over medium heat. Add garlic and leek, and sauté for 2 minutes. Add the tomato-mushroom mixture, and continue to cook, stirring occasionally, for 5 more minutes. Stir in the kale, barley, beans, broth, basil, chives, and oregano. Lower heat, cover, and simmer for 40 to 50 minutes,
until barley and vegetables are soft.
Makes about 8 servings.