When fall comes, those cravings for hearty, warm comforting dishes hits. This soup has everything that you would want. Texture, abundant flavor and an aroma that just says healthy and fulfilling! From the Barley to those earthy pillows of starch this soup will touch you heart and taste buds in a most beautiful way!
- 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 jar (340 ml) of white beans (cannellini)
- 5 cups vegetable broth
- about 2 cups shredded Green or Savoy cabbage
- 1/2 cup pearled barley
- salt and pepper
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 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!
You can use Napa or savoy cabbage, or any of the green cabbage you can find.
Keywords: bean soup