Barley Minestrone (kid friendly too, mine liked it)
2 ribs of celery plus celery leaves, diced and chopped
2 large garlic cloves
2 medium onions, diced
1 medium carrot, diced
2-4 tablespoons canola oil
2-4 springs of thyme
2 large potatoes, diced
2 cans of 15.5oz pink beans (or cannelleni), rinsed and drained, see tip on beans at bottom
4 grated tomatoes
1/3 bunch parsley, chopped
1 vegetarian bullion (optional)
1/2 cup plus barley
6-8 cups of water
Sautee onions, celery, garlic and carrots in canola oil until soft. Add tomatoes, potatoes and the rest of the ingredients and cover with water. Bring to a boil and reduce to low medium for about an hour. Mix occasionally and adjust for salt and pepper. Serve with cheese on a fresh baguette, or just a fresh baguette.
Tip on beans:
If you do not wish to use canned beans, buy any kind of dry bean you wish to use in this soup. Cover in cold water in a bowl overnight. Next morning, drain and rinse and put in a pot covered with fresh water. Boil until soft. Drain, rinse and add to soup. The more traditional way is to bring to a boil once, cook for 10-20 minutes, drain and rinse and repeat process 3-4 times. I don't know if that is a old wives tale, but supposedly the process eliminates gastrointestinal issues related to beans by following this process:).
Pics will be coming out when I make the next batch. I was not happy with first round of photographs. Turns out although very delicious the soup was not too photogenic, or might be just me?! By the time I got around to shooting more pics, the soup was gone!