Hearty Minestrone with Barley, Sage, and Beans

Ingredients

• 1 ounce applewood-smoked bacon finely chopped
• 0.3 teaspoon pepper black freshly ground
• 16 ounce .5 can cannellini beans rinsed drained canned
• 0.3 cup carrots finely chopped 1 medium
• 0.5 cup celery finely chopped 1 stalk
• 42 ounce less-sodium chicken broth fat-free canned
• 1 tablespoon flat-leaf parsley fresh chopped
• 1 tablespoon sage fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 2 cups green beans cut into 1-inch pieces
• 0.3 cup green onions thinly sliced 4
• 1 teaspoon olive oil 
• 2 cups onion finely chopped 1 medium
• 0.5 cup pearl barley uncooked
• 0.3 teaspoon salt 
• 1.3 cups savoy cabbage finely chopped
• 2 cups water 
• 1.5 cups yukon gold potatoes peeled cut into 1/2-inch cubes 1 medium

Equipment

• dutch oven

Directions

1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion and next 8 ingredients (through garlic); saut 5 minutes.
3. Add cabbage and next 5 ingredients (through cannellini beans); bring to a boil. Stir in potato and barley. Reduce heat, and simmer 20 minutes or until potatoes are tender. Stir in green beans; cook 5 minutes.