INGREDIENTS
1 cup
dried borlotti or pinto beans
1 tbsp
olive oil
2 cups
finely chopped red onion
1 cup
finely chopped fresh flat-leaf parsley
1/2 cup
finely chopped celery
1/2 cup
finely chopped carrot
1/2 cup
chopped fresh basil
9 cups
water
2 cups
organic vegetable broth (such as Swanson Certified Organic)
2
bay leaves
1/3 cup
uncooked pearl barley
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
1/2 tsp
hot sauce
2 tbsp
grated fresh Parmesan cheese