Zuppa di Orzo, Patate, e Carote (Italian Barley Soup with Potatoes and Carrots)

10 C low sodium chicken broth (i always just use my own)
1 C Pearl Barley
2 TBSP Olive Oil
2 TBSP unsalted butter (I always just use salted)
1 lg onion, cut into 1/2" dice
1 lg rib celery with leaves, thinly sliced
1/4 C finely chopped fresh flat-leaved parsley (again, i usually use dried in the winter)
1 TBSP finely chopped fresh marjoram or 1 tsp dried** Or replace with oregano and reduce amount by half **
1tsp finely chopped fresh rosemary or 1/2 tsp dried and crushed rosemary
2 medium to large boiling potatoes, peeled and 1/2" diced
2 medium to large carrots, peeled and thinly sliced
1/2 C freshly grated Parmesan cheese

1. Bring broth to a boil over med/high heat in a large soup pot. Stir in barley, 1/4 C at a time. Reduce heat to a very slow but steady simmer. Cover and cook until barley is almost tender. ~30 min

2. Heat oil and butter in medium skillet over medium/high heat. Add onions, celery, parsley, marjoram, and rosemary. Saute until onion begins to turn golden (~5 min). Transfer mixture to soup pot with barley, scraping out skillet with rubber spatula.

3. Add potatoes and carrots and cook until tender. (~30 min). Season with salt and pepper.

4. Serve in warm bowls and sprinkle with cheese.

YUMMY IN THE TUMMY~ :) freezes really well too...