Description

Beans are so healthy for you and you will love them in this wonderful soup. You also get plenty of veggies, barley and seasonings that make this the perfect comfort food. Leftover soup the next day is even better!

Ingredients

• 3 T. olive oil
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 3 carrots, cut into a large, ½ inch dice
• 1 stick celery, cut into ½ inch slices
• 1/2 t. dried sage
• 1 sprig thyme, chopped
• 1 bay leaf
• 1/3 c. hulled pearl barley
• 1/2 small head Savoy cabbage, washed, cored and cubed (about 1 lb.)
• 2 T. flat-leaf parsley, chopped
• Parmesan cheese rind, plus more cheese for grating
• 6-8 c. chicken, veggie, or beef stock or water, or to taste
• 14 oz. water-cooked Cannellini or Great Northern beans, drained and rinsed or 2 cups home-cooked Northern or Cannellini beans in their broth
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Wash and prepare the vegetables.
2. Heat olive oil in a large saucepan, Dutch oven or soup pot on medium-high heat; add garlic. Saute until it turns a light gold.
3. Add onions, carrots, celery, sage, thyme, and bay leaf. Saute 1 minute. Cover; turn heat to medium-low. Sweat veggies about 10 minutes, until softened. Stir occasionally so they don't stick and burn.