Ingredients
The following ingredients have 4 Servings
- 1 stalk celery, finely diced
- 2 medium carrots, diced
- 1 medium purple onion, finely diced
- 1 clove garlic, whole
- 2 tablespoon evo oil
- a pinch of chili flakes
- 1 bay leaf
- 1 sprig rosemary
- a handful cherry tomatoes, quartered
- 1/2 cup pearled barley
- 5 cups vegetable broth
- about 2 cups shredded Green or Savoy cabbage
- 1 jar (340 ml) white beans (cannellini)
Instruction
- Gather up a medium size cast soup pot or any soup pot you have. Drizzle in the olive oil, toss in the pressed garlic and dried chili flakes.
- Turn heat to a medium setting and when the garlic starts to sizzle add in the carrots, celery, and onions. Sauté for 2 minutes.
- Add in tomatoes, bay leaf, and rosemary, and give it a good stir. Season with salt and pepper and let that cook for about 1 minute.
- Toss in barley and stir to get that barley toasted and flavored with everything in the pot. That will toast for about 2 minutes, then add the vegetable stock. Lower heat to a low to medium setting, so this can simmer for 15 minutes partially covered.
- At this point throw in the shredded cabbage and again give it a good stir. Partially cover, and let that simmer for 10 minutes.
- Time to throw in the cannellini beans. Mix that in gently and partially cover again. Let that simmer for about 5-7 minutes, taste the barley, it should be al dente, meaning a nice bite to it. Taste it for seasoning and adjust as needed. Take out garlic and bay leaf.
- Ready to serve! Enjoy!
