Winter Minestrone Soup

Serves: 8-10

3 Tablespoons olive oil

1 large onion, finely chopped

1 large stalk celery, finely chopped

2 large cloves garlic, minced or pressed

1 teaspoon dry basil

1/2 teaspoons each dry rosemary, bay leaf, oregano, and thyme leaves

1/4 cup pearl barley

2 medium size thin skinned potatoes, peeled and diced

1 tomato, diced

2 large carrots, diced

8 cups chicken stock or broth

1 large turnip, peeled and diced

1 can (about 1 pound) red or white kidney beans (cannelloni)

2/3 cup small shell or elbow macaroni

1/4 cup tomato paste

2 cups finely shredded green cabbage

salt and pepper

Heat oil in a 5 quart pan over medium heat. Add onion, celery, garlic, basil, rosemary, bay leaf, oregano, and thyme; cook, stirring occasionally, until onion is soft. Add barley, potatoes, carrots, stock, and turnip. Bring to a boil over high heat; reduce heat, cover, and simmer for 20 minutes. Mix in beans and their liquid, macaroni, tomato, and tomato paste. Bring to a boil over high heat; reduce heat, cover, and boil gently until macaroni is tender (about 15 minutes). Add cabbage and cook, uncovered, until cabbage is tender-crisp (about 5 minutes). Season to taste with salt and pepper.