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Bring water and barley to a boil in a medium saucepan. Cover and simmer 30 minutes; barley will only be partially cooked. Drain. In a large stockpot, sauté onions and celery in Fustini's olive oil until tender. Add mushrooms and sauté for 7 minutes. Stir in carrots, vegetable stock, tomato paste and cooked barley. Simmer 30 minutes. Add kale and simmer about 4 minutes or until kale is just tender. Remove from heat and season with salt and pepper. Garnish with Fustini's White Truffle olive oil.
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