Barley Minestrone



1 CUP PEARL BARLEY
1 TABLESPOON OLIVE OIL
2 CUPS THINLY SLICED GREEN CABBAGE
2 LARGE CARROTS, PEELED AND SLICES
1 MEDIUM ONION, CUT INTO 1/2-INCH DICE
1 GARLIC CLOVE, FINLEY CHOPPED
3 CUPS OF WATER
2 CANS (14 1/2 OUNCES EACH) VEGETABLE BROTH
1 CAN (14 1/2) DICED TOMATOES
1/4 TEASPOON OF SALT
1 MEDIUM ZUCCHINI CUTE INTO 1/2 INCH DICE
1 CUP GREEN BEANS, TRIMMED AND CUT



1) HEAT LARGE POT ON HIGH. ADD BARLEY AND COOK UNTIL TOASTED AND FRAGRANT, 3-4 MIN. TRANSFER TO SMALL BOWL, AND SET ASIDE
2) IN SAME POT, HEAT OIL ON MEDIUM HEAT, UNTIL HOT. ADD CABBAGE, CARROTS, CELERY, AND ONION; COOK UNTIL TENDER.
3) ADD GARLIC AND COOK UNTIL FRAGRANT. STIR IN BARLEY, WATER, BROTH, TOMATOES WITH THEIR JUICE, AND SALT. COVER AND HEAT TO BOILING. REDUCE HEAT TO LOW AND SIMMER 25 MINUTES.
4) STIR IN ZUCCHINI AND GREEN BEANS INTO BARLEY MIXTURE, INCREASE HEAT TO MEDIUM, COVER, AND COOK UNTIL ALL VEGETABLES ARE TENDER, 10-15 MINUTES.
5) SERVE AND ENJOY!