Sort of made this up as I went. Serves four or so? We have leftovers.

Ingredients

• 1 tbsp olive oil
• 2 small onions, diced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional, but tasty)
• 1 tsp dried thyme
• 2 med carrots, sliced into 1/2″ rounds
• 2 lg stalks celery, sliced
• 6 small potatoes, quartered
• 1 md zucchini, sliced
• 1 c cabbage, sliced
• 1 19oz tin diced tomatoes, including juice
• 1/2 c water or vegetable stock
• 1 14oz tin white kidney beans, drained & rinsed
• 1 c cooked barley (hulled, not pearled)
• Salt & pepper to taste

Method

1. Heat olive oil in a large pot over med-high heat. Add onions, garlic, and red pepper flakes and saute for a couple of minutes. Add carrots, celery, and sliced cabbage, and saute for a few more minutes. Toss in potatoes, saute for a little longer.
2. Pour in diced tomatoes and juices, and add water. Heat to just boiling, then turn down to med-low and simmer for 30 mins or so (until everything is cooked through).
3. Add drained and rinsed kidney beans and cooked barley, stir and leave on low for another 10-15 mins to heat everything through.
4. Salt & pepper to taste. Optionally serve with freshly grated parmagiana cheese (it’s yummy).