This Italian soup tastes great on those cold winter nights. 

Ingredients

• 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 teaspoon dry rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme leaves
• 1/4 cup pearly barley
• 2 medium potatoes, peeled and diced
• 2 large carrots, diced
• 8 cups chicken broth
• 1 large turnip, peeled and diced
• 1 can red or white kidney beans
• 2/3 cup small shell or elbow macaroni
• 1-6 ounce can tomato paste
• 2 cups finely shredded green cabbage
• salt and pepper to taste
• 1 1/2 shredded jack cheese

Directions

• Heat oil in a 5 quart pan over medium heat.  Add onion, celery, garlic, basil, rosemary, oregano and thyme; cook, stirring occasionally, until onion is soft (about 10 minutes.)  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 and tomato paste.  Bring to a boil gently until macaroni is tender (about 15 minutes.)  Add cabbage and cook, uncovered, until cabbage is crisp tender (about 5 minutes.)  Season to taste with salt and pepper.

Notes

• Pass the cheese at the table to sprinkle over individual servings.  Makes 8-10 servings.