Barley Soup With Greens Fennel Lemon And Dill

Ingredients

• 4 cups water
• 8 cups (or more) Light Vegetable Broth (see recipe) or good-quality canned vegetable broth (such as Swanson), divided
• 1 cup (scant) pearl barley (about 6 ounces), rinsed
• 1 teaspoon (scant) fine sea salt plus additional for sprinkling
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 3 cups chopped onions
• 8 cups coarsely chopped stemmed kale leaves (about one 7-ounce bunch)
• 6 cups coarsely chopped stemmed chard leaves (about one 7-ounce bunch)
• 5 cups spinach leaves (about 5 ounces)
• 3/4 cup sliced green onions
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh fennel fronds
• 3 tablespoons chopped fresh mint
• 1 to 2 tablespoons fresh lemon juice
• 1 7-ounce package feta cheese, crumbled

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