Vegetarian Winter Minestrone and Hummingbird Cake

So many bloggers do beautiful food photography, so not sure why I'm bothering. But I made this soup today and it is so delicious. It isn't difficult, but it is a little time consuming. But Audrey and I didn't have much scheduled for today, so we went for it. Tuesdays and Thursdays (when I'm off work) are my days to make more elaborate dishes.

Ingredients
3 tablespoons olive oil
1 large onion, finely chopped
1 large stalk celery, finely chopped
2 large cloves of garlic, minced
1 teaspoon dry basil
1/2 teaspoon each dry rosemary, oregano, and thymye
1/2 cup pearl barley
2 medium size potatoes, diced
2 large carrots, diced
2 quarts vegetable stock
1 large turnip, peeled and diced
1 can (15 oz.) red kidney beans or white kidney beans (cannellini)
1/2 cup small dry shell or elbow macaroni*
1/4 cup tomato paste
2 cups finely shredded green cabbage
salt and pepper

Directions
Heat oil in 5-6 quart pan over medium heat. Add onion, celery, garlic, basil, rosemary, oregano, and thyme. Cook, stirring often, until onion is soft (8-10 minutes).

Add barley, potatoes, carrots, and broth. Increase heat to high and bring to a boil; reduce heat, cover, and boil gently for 20 mintues.

Add turnip; cover and cook for 20 more minutes.

Stir in beans and their liquid, pasta, and tomato paste. Increase heat to high and bring to boil; reduce heat, cover and boil gently until pasta is tender to bite (12-15 mintues).

Add cabbage and cook, uncovered, until cabbage is tender/crisp (about 5 minutes). Season to taste with salt and pepper and serve with your favorite cheese and a crusty bread.

*I used whole wheat rotini pasta because Audrey likes it, and I didn't have shell or elbow.

Dessert
I made a Hummingbird Cake with cream cheese frosting. My only change to this recipe was that I used 1/2 cup oil and 3/4 cups buttermilk instead of 1-1/4 cups oil. I also baked it in a 9" x 13" pan because it was just easier.