In a large dutch oven or soup potover medium heat, sauté onion, celery and carrot in olive oil until they begin to soften and brown. 5-7 minutes.
Add minced garlic and sauté for 1 minute. Then add potatoes, barley, vegetable stock, wine, thyme, bay leaves and some black pepper. Bring mixture to a boil, reduce heat to low, and simmer with the lid on for 45 minutes, stirring occasionally.
After 45 minutes have elapsed, add frozen peas and kale. Cook for 5 more minutes, then remove from heat.
Serve immediately or portion into airtight containers and store in the fridge for up to 5 days or the freezer for up to 1 month.