Herb-Pesto Barley Soup

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1/4 cup plus 2 tablespoons extra-virgin olive oil

2 medium onions, chopped

6 garlic cloves, minced

Coarse salt and ground pepper

1 cup pearled barley

1 can (15 1/2 ounces) cannellini beans, rinsed and drained

1 can (15 1/2 ounces) chickpeas, rinsed and drained

3 cups flat-leaf parsley leaves (from a large bunch)

1 cup fresh dill, coarsely chopped

1 cup fresh mint leaves, coarsely chopped

2 tablespoons red-wine vinegar

1/4 cup plain 2 percent Greek yogurt

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