7 bean and barley soup, prepared
1Saute the onion and garlic in 2 tablespoons of the olive oil until the onion is tender.
2Add the tomatoes, tomato sauce and seasonings, then cover and simmer for 30 minutes.
3Saute the zucchini in the remaining oil until just beginning to be tender and translucent.
4Sprinkle with seasonings and drain on paper towels.
5Preheat oven to 350, oil a 2-quart casserole.
6Combine the 7 Bean and Barley with 1 cup of the sauce and spread them over the bottom of the prepared pan.
7Layer the zucchini over the beans.
8Pour on the remaining sauce, sprinkle with cheese and top with wheat germ.