White bean, cabbage, and barley soup with parmesan

candidate 30.3 attention-min · 65 min total · hardy
Leaves 2 lunches (home only)

Ribollita-adjacent. If you keep parmesan rinds in the freezer, drop one in with the broth.

Ingredients

15 oz cannellini beans

0.5 cup pearl barley

0.5 green cabbage

1 yellow onion

2 carrots

2 celery stalks

3 garlic cloves

14.5 oz canned diced tomatoes

5 cup vegetable broth

2 oz parmesan

1 tsp dried rosemary

3 tbsp olive oil

1. Chop onion, carrots, and celery; mince garlic; core and slice cabbage · 12 min · hands-on

2. Soften onion, carrots, and celery in oil · 8 min · nearby

3. Add garlic, rosemary, rinsed barley, cabbage, tomatoes, and broth; simmer · 30 min · earshot

4. Add drained beans and simmer until barley is tender · 12 min · earshot

5. Grate parmesan; adjust salt; serve with parmesan and a drizzle of oil · 3 min · hands-on

Source: Claude draft (2026-10-14) — unvetted