In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and finely chopped celery; sauté for about 5 minutes.

Once the vegetables are ready, add soaked beans and barley. Pour in water or broth, stir, and bring to a gentle boil.

Stir in fresh rosemary, bring to a boil, then reduce heat to low to let flavors develop.

Cover and let simmer gently for 45–60 minutes, stirring occasionally.

In the last 10 minutes, stir in chopped kale or cabbage.

Remove from heat when greens are tender. Adjust seasoning with salt and pepper, and garnish with parsley before serving.