a glimpse of my peaceful sunday

 Sweet pussy cats sleeping away the afternoon...

Barley Minestrone soup simmering on the stove....

(Recipe at end of post)

And oatmeal cookies (standard Quaker Oats recipe) with 

dried cranberries and white chocolate chips, fresh out of the oven...

BARLEY MINESTRONE

(From Fine Cooking)

2 T. extra-virgin olive oil

1/4 c. (about 1 oz.) finely diced pancetta (I used bacon)

2 c. large diced Savoy cabbage

1 c. medium diced yellow onion

1 c. sliced carrot

1/4 c. medium diced celery

2 cloves garlic, minced

2 quarts low-salt chicken broth

1 14-1/2 oz. can diced tomatoes, with their juices

1/2 c. pearl barley, rinsed

2 large sprigs fresh rosemary

2" square Parmigiano-reggiano rind (optional)

Kosher salt

1 c. rinsed & drained canned kidney beans

Fesh ground black pepper

Freshly grated Parmigiano Reggiano for serving

Heat the oil in a heavy 6-qt. or larger pot over medium heat. Add the pancetta and cook, stirring frequently, until it becomes ever so slightly golden 2-3 min. Add the cabbage, onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables begin to soften, about 6 min. Add the broth, the tomatoes with their juices, the barley, rosemary, Parmigiano rind (if using), 1/2 tsp. salt, and 1 c. water. Bring to a boil over high heat and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 20 min. Discard the rosemary springs and Parmigiano rind. Stir in the beans and season to taste with salt and pepper. Serve sprinkled with the grated Parmigiano.