1. Saute onion in oil until tender; add garlic, carrot and celery and continue to cook for a few more minutes, stirring occasionally. 2. Add remaining ingredients (except the pasta) and bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and barley are tender, adding more water as needed. 3. Cook pasta separately and serve the soup over the pasta. This will preserve the integrity of the pasta if the leftover soup is to be frozen. ---------------------------------------------------------------------------
Nutrition
Ingredients
