Hearty Minestrone With Barley, Sage, and Beans

• 1 teaspoon olive oil
• 2 cups onions (about 1 medium)
• 12 cup celery (about 1 stalk)
• 14 cup carrot (about 1 medium)
• 14 cup green onion (about 4)
• 2 tablespoons bacon (about 1 ounce, finely chopped)
• 1 tablespoon fresh flat-leaf parsley
• 1 tablespoon fresh sage
• 12 teaspoon fresh thyme
• 2 garlic cloves, minced
• 1 14 cups savoy cabbage
• 2 cups water
• 14 teaspoon salt
• 14 teaspoon black pepper
• 3 (14 ounce) cans chicken broth
• 1 (16 ounce) can cannellini beans, rinsed and drained
• 1 12 cups potatoes, cut into (about 1 medium)
• 12 cup pearl barley
• 2 cups green beans, cut into 1-inch pieces

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, celery, carrot, green onion, bacon, parsley, sage, thyme and garlic.
3. Saute 5 minutes.
4. Add cabbage, water, salt, black pepper, chicken broth and cannellini beans; bring to a boil.
5. Stir in potatoes and pearl barley.
6. Reduce heat, and simmer 20 minutes or until potatoes are tender.
7. Stir in green beans; cook 5 minutes.

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

Taken from www.food.com/recipe/hearty-minestrone-with-barley-sage-and-beans-465885 (may not work)