INGREDIENTS
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1 tablespoon olive oil
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2 medium carrots, peeled and diced
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2 ribs celery, diced
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1 cup diced onion
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3 cloves garlic, finely diced
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6 cups low-sodium chicken broth
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1 1/4 cups barley
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1 pound ground pork
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3/4 cup shredded Parmesan cheese, plus more for garnish (optional)
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2 tablespoons fresh chopped parsley
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1 1/2 teaspoons salt
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1/2 teaspoon pepper
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1 15 1/2-ounce can cannellini beans, drained and rinsed
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8 cups roughly chopped escarole