1
In medium sauce pan, add barley and cover with two cups water. Bring to a boil and let simmer until barley is tender all the way, about 25 - 30 minutes. Strain off excess water and put barley aside.
2
In same pot, put cabbage and spinach, cover with water and cook on high until cabbage is tender. Strain and set aside.
3
In large soup pot (5 - 6 qt), put enough olive oil to coat the bottom of
the pan. Put onion, carrot and celery in pan and sweat on medium heat until carrots and celery are tender and onions are translucent.
4
Add all other ingredients except pasta and peas into soup pot, adding broth last. Leave out the last can of broth til later.
Bring to a boil stirring frequently. Simmer until flavor is blended, about 25
- 30 minutes. Add the peas.
5
Meanwhile, cook pasta until just almost done in salted boiling water. (note: I find this takes 7-8 minutes) Add pasta to soup just before serving.
6
After adding the pasta, add the remaining can of broth if there is room in the pot.
----Paul's Notes----
I changed the order of the directions from the original recipe, it saves time and space.
*Note 1: I like to use fresh herbs if available. Use 4 to 6 time finely chopped herbs than the dried herbs. Also add herbs after the soup comes to boil and is simmering.
*Note 2: If using fresh green beans, I chop them 1/2- 3/4 in long and add them with the carrots, celery & onion. If using canned, just use the whole can.
*Note 3: Similar to a short salad macaroni. It is used a lot in soup recipes. I found that American Beauty Pasta makes this. 4.5 oz equals 1 cup dry pasta.
