Ingredients1 yellow onion, chopped
1 large carrot, diced
2 celery stalks, diced
1 /4 cup olive oil
1 small cabbage, chopped
2 tsp fresh rosemary leaves, chopped
1 cup cooked cannellini beans
1 cup cooked chickpeas
1 /3 cup pearl barley
5 cups chicken broth
1 cup Fenestra’s 2007 Chardonnay
Directions1. Sautee the onion, carrots and celery with olive oil for 10 minutes on medium-high heat, add cabbage and rosemary and season lightly with salt and black pepper. Cook stirring occasionally until the cabbage is wilted.
2. Add the cannellini beans, chickpeas and barley. Stir well, then add the wine. Let it boil for a few minutes then add the stock and cover the pot. When soup begins to boil, lower the heat and let it simmer.3. Cook until the barley is tender for about 30 minutes.
Serve with Fenestra Chardonnay!