Ingredients

Makes 4-6 serves

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery ribs, thinly sliced
• 1 leek (optional – I had one in the fridge)
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, grated
• 1 can whole tomatoes
• 1 can cooked white beans or kidney beans, drained and rinsed
• 4 cups vegetable broth
• 2 bay leaves
• A small bunch of fresh oregano or 1 teaspoon dried oregano
• A small bunch of fresh thyme or 1 teaspoon dried thyme
• ½ cup pearl barley
• ½ cup chopped fresh parsley
• Grated Parmesan cheese (optional), for serving

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, leek, salt, and a few grinds of black pepper. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic, tomatoes, beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 30 minutes.
3. Season to taste and serve topped with fresh parsley and a sprinkle of Parmesan, if you like.

OPTIONAL

• Stir in fresh greens such as spinach, kale, or green beans near the end of cooking.
• If you’d like to add pasta, stir it in at the end and cook uncovered for about 10 more minutes, until tender.