Winter Minestrone

7 servings

• 2 teaspoons olive oil, plus
     2 Tbs vegetable broth
• 1 each large onion, finely chopped
• 1 stalk celery, large, finely chopped
• 2 cloves minced garlic
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon crushed oregano leaves
• 1/2 teaspoon dried thyme
• 1/4 cup pearl barley
• 2 medium, diced potatoes
• 2 diced large carrots
• 8 cups Vegetable Broth
• 1 large, peeled and diced turnip
• 1 16 oz. can red kidney beans, or
     white (cannellini), with their liquid
• 2/3 cup elbow macaroni, or shell macaroni
• 1/4 cup tomato paste
• 2 cups green cabbage, finely shredded
•    salt and pepper
•    jack cheese, shredded for garnish

Heat oil and 2 Tbs broth in large pot over medium heat, add onion, garlic, celery, basil, rosemary , oregano, and thyme. Cook, stirring, until onion is soft. Add barley, potatoes, carrots, and stock and bring to a boil over high heat. Cover, reduce heat, and simmer for 20 minutes. Add turnip. Cover and contimue simmering for 20 more minutes.

Mix in beans and their liquid, macaroni, and tomato paste. Bring to a boil over high heat; cover, reduce heat, and boil gently until macaroni is tender (about 15 minutes). Then add cabbage and cook, uncovered, until cabbage is tender-crisp (about 5 minutes more).

Season to taste with salt and pepper. Pass cheese to sprinkle over individual bowls

Bon appetit!