Hearty Minestrone with Barley, Sage, and Beans

Ingredients

• 1 (16-ounce) can cannellini beans, rinsed and drained
• ¼ teaspoon salt
• 2 cups water
• ½ cup uncooked pearl barley
• 2 cups green beans, cut into 1-inch pieces
• 1 ¼ cups finely chopped Savoy cabbage
• 2 garlic cloves, minced
• + 12 more ingredients
• • ½ teaspoon chopped fresh thyme
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped applewood-smoked bacon (about 1 ounce)
  • ¼ cup thinly sliced green onions (about 4)
  • ¼ cup finely chopped carrot (about 1 medium)
  • ½ cup finely chopped celery (about 1 stalk)
  • 2 cups finely chopped onion (about 1 medium)
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon olive oil
  • ¼ teaspoon freshly ground black pepper
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 ½ cups peeled Yukon gold potato (about 1 medium), cut into (1/2-inch) cubes

Heat olive oil in a Dutch oven over medium-high heat. Add onion and next 8 ingredients (through garlic); sauté 5 minutes. 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. Sti...

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