Hearty barley and bean soup

Ingredients:

1 onion, diced
1 leek, white part only, cut in half and chopped
1-2 cloves garlic, finely chopped
2 carrots, diced
2 stalks celery, sliced
2 medium courgettes, quartered and sliced
2-3 handfuls of green beans, chopped in thirds
Bunch of black kale (cavallo nero), stripped from stalks, and chopped roughly
1-2 x 400g tins of chopped tomatoes
1 x 400g tin of organic soybeans
200g of barley
1 litre vegetable stock
2-3 tablespoons extra virgin olive oil
2 bay leaves
Large handful of fresh basil leaves, roughly chopped
Seasoning to taste
Water as needed 

Method:

1. In a large pan, heat olive oil.
2. Lightly sauté onions and leek (do not brown), then add garlic, carrots and celery, cook for 2 minutes.
3. Add courgette and green beans, cook for another 2 minutes.
4. Add kale and stir regularly, until kale is slightly wilted.
5. Add barley, stir to combine.
6. Add tinned tomatoes, stock, and extra water if necessary, to cover.
7. Add bay leaves and soy beans. Bring to a gentle simmer for at least one hour.
8. Stir in fresh basil. Taste and season if required.
9. Serve with fresh bread