2 15 ounce cans cannellini beans, drained
2 tomatoes, chopped
1 tsp dried thyme (use 2 teaspoons if
1/2 tsp salt
1/2 tsp black pepper
barley, vegetable broth, onion, celery, carrot, and bay leaf in a large
pot. Simmer until the barley is tender, about 25 minutes. Add the
remaining ingredients and simmer an additional 20 minutes.