Hearty Minestrone with Barley, Sage, and Beans

Ingredients

• 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

Preparation

1. 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.