1/2 cup barley
4 cups (32 oz) chicken broth
2 tablespoons extra virgin olive oil
1 onion, finely diced
3 cloves garlic, minced
1 teaspoon salt
2 large carrots, diced
2 stalks celery (with leaves), diced
4 cups chopped vegetables (any kind)
1 (15-ounce) can cannellini beans, drained

In a saucepan, combine barley and broth and heat until boiling; reduce heat to a simmer. Cover and simmer for 30 minutes.

In a Dutch oven or stockpot, sauté onion in olive oil until translucent. Add garlic and sauté for 2 minutes. Add vegetables and sauté for 10-15 minutes.

Pour barley, broth, salt and 3 cups of water. Simmer, covered, until vegetables are tender.

Add beans and simmer until heated through. Season to taste and serve with grated Parmesan cheese.