Hearty Minestrone With Barley, Sage, And Beans

• 1 teaspoon olive oil
• 2 cups finely chopped onion (about 1 medium)
• 1/2 cup finely chopped celery (about 1 stalk)
• 1/4 cup finely chopped carrot (about 1 medium)
• 1/4 cup thinly sliced green onions (about 4)
• 2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon chopped fresh thyme
• 2 garlic cloves, minced
• 1 1/4 cups finely chopped Savoy cabbage
• 2 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 1 (16-ounce) can cannellini beans, rinsed and drained
• 1 1/2 cups peeled Yukon gold potato (about 1 medium), cut into (1/2-inch) cubes
• 1/2 cup uncooked pearl barley
• 2 cups green beans, cut into 1-inch pieces

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); saute 5 minutes. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in green beans; cook 5 minutes.

olive oil, onion, celery, carrot, green onions, bacon, parsley, fresh sage, thyme, garlic, savoy cabbage, water, salt, freshly ground black pepper, chicken broth, cannellini beans, gold potato, pearl barley, green beans

Taken from www.myrecipes.com/recipe/hearty-minestrone-with-barley-sage-beans (may not work)