1/2 cup barley
2 tablespoons extra-virgin olive oil
1 onion, diced
2 zucchinis, diced
2 red potatoes, peeled and diced
2 cloves garlic, crushed
1 bunch Swiss chard, finely shredded (about 1 3/4 pounds)
4 cups chicken or vegetable stock
4 cups water
1 (14-ounce) can Cannellini beans, rinsed
8 ounces green beans, tops removed and cut into short lengths
1/2 cup fresh or frozen peas
Sea salt and freshly cracked black pepper
Parmesan cheese, for garnish
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