Step 1

Gather up a medium size cast soup pot or any soup pot you have. Drizzle in the olive oil, toss in the pressed garlic and dried chili flakes.

Step 2

Turn heat to a medium setting and when the garlic starts to sizzle add in the carrots celery and onions. Sauté’ for 2 minutes.

Step 3

Add in tomatoes, bay leaf, and rosemary and give it a good stir. Season with salt and pepper and let that cook for about 1 minute.

Step 4

Toss in barley and stir to get that barley toasted and flavored with everything in the pot. That will toast for about 2 minutes, then add the vegetable stock.. Lower heat to a low to medium setting so this can simmer for 15 minutes partially covered.

Step 5

At this point throw in the shredded cabbage and again give it a good stir. Partially cover let that simmer for 10 minutes.

Step 6

Time to throw in the cannellini beans. Mix that in gently and partially cover again. Let that simmer for about 5-7 minutes, taste the barley it should be al-dente meaning a nice bite to it. Taste it for seasoning and adjust as needed. Take out garlic and bay leaf.

Step 7

Ready to serve! Enjoy!