Minestone with Barley, Sage and White Beans

Slightly tweaked from Jan/Feb 2007 Cooking Light magazine; there it is termed "Hearty" and soiled with bacon.

1 t olive oil
2 c finely chopped onion (about 1 med)
1/2 c finely chopped celery (about 1 stalk)
1/4 c chopped carrot (about 1 med)
1/4 c sliced green onions
1 T chopped, fresh flat-leaf parsley
1 T chopped fresh sage
1/2 t chopped fresh thyme
2 garlic cloves, minced (I may have bumped up the garlic by 1 or 2 cloves)
1 1/4 c. chopped radicchio (1 small head)
2 c. water (I may have added more as the soup was quite bulky)
1/4 t salt
1/4 t freshly ground black pepper
2 and 1/2 containers of No-Chicken broth
1 (16 oz.) can of cannellini beans, rinsed and drained
1 1/2 c peeled potato (about 1 med), cut into 1/2 inch cubes
1/2 c uncooked pearl barley
2 c greens beans (I used Trader Joe's frozen haricots verts)

Heat oil in a Dutch oven over med-high heat. Add onion, celery, carrot, green onions, parsley, sage, thyme and garlic. Saute 5 minutes. Add radicchio, water, salt, pepper, broth and beans. Bring to a boil. Stir in potato, barley and frozen green beans (if using fresh, add green beans in the last 5 minutes just before serving). Reduce heat and let simmer for 20-25 minutes.

Yield: 8 servings.

This is a vegan soup if it weren't for the generous topping of picorino romano we ate it with! Optional, but the pr tastes destined for it.