3 tablespoons olive oil
1 small onion, diced
3 cloves garlic, finely chopped
2 large carrots, chopped into thin rings
2 large celery stalks, chopped
2 bay leaves
2 fresh sage leaves
1 teaspoon fresh thyme leaves
juice from half a lemon
1 cup white wine
6 cups vegetable broth (use more if soup becomes too thick)
1 cup pearled barley
1 zucchini, diced
10 cherry tomatoes, halved
2 cups fresh green beans
1 1/2 cups cooked cannelloni beans (I use dried cannellini beans that I've soaked overnight, drained, then cooked in fresh water until softened, but you can also use a can, just make sure the beans are rinsed well.)
sea salt, to taste
1. In a large pot, cook onions in olive oil with a pinch of salt until they are nicely softened. Then, add garlic, carrots, celery, bay leaves, sage leaves, and thyme leaves. Cook, stirring often, about 2 minutes. Then add the white wine and stir for another 2 minutes.
2. Add vegetable stock and let simmer for 15 minutes. Then, add barley, zucchini, and tomatoes. Cover and let simmer for 20 minutes.
3. Add green beans and cooked (or canned) cannelloni beans and let simmer for about 8 minutes. Taste and adjust for salt. I used about a teaspoon of salt, but it depends on how salty your vegetable broth is. Serve the soup drizzled with olive oil and perhaps a dusting of Parmesan cheese.
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