3 Tbsp olive oil
1 large onion, chopped
1-2 celery stalk, chopped
2 larger cloves garlic, minced
1 tsp dry basil
½ tsp dry rosemary
½ tsp dry oregano
½ tsp dry thyme
½ C pearl barley (optional)
1 med potato, diced (optional)
1 large carrot, diced
1 turnip, diced
2 qts beef broth
1 can kidney or garbanzo beans
1 C macaroni (shell or elbow)
1 can tomato sauce (or diced tomatoes)
1-2 C fine shred cabbage
S & P
Jack or parmesan cheese for topping

Heat oil in 6qt pan over medium heat – add onion, celery, garlic and spices. Cook until onion is translucent. Add barley, potatoes, carrot, turnip and broth. Bring to boil & simmer for 20 minutes. Add tomato option & macaroni – continue to simmer until pasta in al-dente, reduce heat and add cabbage – season with Salt & Pepper.

Notes – This is called winter minestone (thus the dried herbs) but if fresh herbs are available use all indicated in the recipe, including a tbsp of savory if available. An old italian cooks trick is to add a “rind” of old parmesan cheese when adding the macaroni/tomato stage – adds a delicious cheesy taste to the broth – (one can omit the cheese at the last stage if you do this)