White Bean Soup with Greens and Barley

so here is an attempt at document the soup i recently ate for a week straight.  i am not entirely sure i remembered all the seasoning i used, but i think the most important thing is to season it well.  it is really really good.  and hearty. and nice with some parmesan cheese sprinkled on top :)
Ingredients
1 1/2 pounds greens - Trader Joes sells a bag of m1.5 lbs ixed greens for cooking - i think it is spinach, mustard greens, collards, etc
about 3/4 cups pearled barley
at least 2 boxes of low sodium chicken broth, maybe more
2 cans of white beans (I used one can of cannelini and one labeled "white kidney beans"  i couldn't tell the difference...)
garlic powder
onion powder
oregano
bay leaf
a little bit of fennel seed (i think this added a really good taste)
pepper (i used a lot of pepper - both white and black, also shallot pepper blend, and some other random seasonings)

Instructions
Bring a large pot of water to a boil over medium-high heat. Add the greens and cook for 5-7 minutes, or until barely tender. Drain the greens, squeezing out as much water as possible.

Cook the barley according to package directions in chicken broth (should take about 30-45 minutes)

After the barley is cooked, add more broth to the pot and bring the broth to a simmer over medium-high heat. Add the greens and season. Place beans in a strainer and rinse them under cold running water to remove excess sodium. Add the beans to the broth. Simmer gently, partially covered, for at least 10 minutes.   You might need to add more broth.  Check seasoning and adjust.

Serve with parmesan cheese.