Leek, white bean and barley soup

Ingredients

• 2 tablespoons. olive oil
• 2 large carrot, chopped (or 2 handfuls of baby carrots)
• 3 small leeks, whites and light greens, sliced in rounds
• 3 stalks celery, chopped
• 1.5 teaspoon. dried thyme leaves
• 1 teaspoon. oregano
• 1 teaspoon. dried sage
• 1 1/2 cups cooked cannellini beans
• 1/2 cup uncooked dry pearl barley
• 8 cups vegetable or chicken stock
• 1/2 teaspoon. salt
• 1/2 teaspoon. pepper
• 1/8 teaspoon. crushed red pepper flakes

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Preparation

• Heat the olive oil in a large pan and leave in a little pool.
• When warm, add the oregano and thyme to the pool, allowing the olive oil to take on the flavor of the herbs for a few minutes.
• Add leeks, carrots and celery until the leeks become tender. Add the sage and cook for another 30 seconds. Place in the pot of a 5 quart slow cooker.
• Add barley, beans, salt, pepper, red pepper flakes and stock to the pot.
• Cook on medium for 4-5 hours, until vegetables are tender and barley has cooked through.