Herb-Pesto Barley Soup

In a 5-quart Dutch oven or large pot, heat 2 tablespoons oil over medium-high. Add onions and garlic and cook until caramelized and tender, stirring frequently, about 15 minutes, scraping up the browned bits (add a little water to the bottom of the pot if it begins to overbrown). Season with salt and pepper.

Add barley and 6 cups water and bring to a boil.Reduce heat; simmer partially covered over mediumuntil barley is tender, about 40 minutes. Stir in beansand chickpeas and cook until heated through, about1 minute. Remove from heat, stir in the 2 cups wholeparsley leaves. Add more water to thin soup as necessary. Season with salt and pepper.

Meanwhile, in blender, combine dill, mint, choppedparsley, vinegar, remaining 1/4 cup oil, and 2 tablespoons water. Puree to desired consistency. Serve soup topped with herb pesto and a dollop of yogurt.