Becky Luigart-Stayner
Yield
8 servings (serving size: about 1 1/3 cups)

Chill the bacon to make it easier to chop finely. For a special treat, top each serving with one tablespoon grated Parmigiano-Reggiano cheese.

How to Make It

Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 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.

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