Heat oil in 4 to 5-quart pot over medium-high heat. Add onions, carrots, celery and garlic powder. Cook 5 minutes or until vegetables are crisp-tender. Add water, tomatoes, beans, barley, basil, bouillon cubes and pepper. Bring to a boil, reduce heat, cover and simmer 10 minutes or until barley is barely tender. Add frozen kale. Cover and simmer about 10 minutes longer, stirring once or twice to break up kale, until vegetables are tender. Remove from heat. Reserve 4 cups for tomorrow. Just before serving stir cheese into todays soup. Makes four 2-cup servings with leftovers. Per cup: 124 cal, 6 g pro, 21 g car, 2 g fat, 1 mg chol, 396 mg sod soup 17