|Olive oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Stalk celery||1 Large, finely chopped|
|Garlic||2 Clove (10 gm) (Minced Or Pressed)|
|Rosemary leaves||1⁄2 Teaspoon|
|Pearl barley||2⁄3 Cup (10.67 tbs)|
|Skinned potatoes||2 Medium|
|Root vegetable stock/Instant vegetable stock||8 Cup (128 tbs)|
|Turnip||1 Large (Peeled)|
|Red kidney beans/White kidney beans||1 Can (10 oz)|
|Macaroni shell/Elbow macaroni||2⁄3 Cup (10.67 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Shredded green cabbage||2 Cup (32 tbs)|
|Shredded jack cheese||1 1⁄2 Cup (24 tbs)|
Heat oil in a 5 quart kettle over medium heat; add onion, celery, garlic, basil, rosemary, oregano, and thyme; cook, stirring, until onion is soft.
Add barley, potatoes, carrots, and stock and bring to a boil over high heat.
Cover, reduce heat, and simmer for 20 minutes.
Cover and continue simmering for 20 more minutes.
Mix in beans and their liquid, macaroni, and tomato paste.
Bring to a boil over high heat; cover, reduce heat, and boil gently until macaroni is tender .
Then add cabbage and cook, uncovered, until cabbage is tender crisp. Season to taste with salt and pepper.
Pass cheese to sprinkle over individual servings.