In a large saucepan, heat the olive oil over medium heat. Cut the onion, carrots and celery in a small dice and toss into the pot with the minced garlic and red pepper flakes. Stir and cook for 8 minutes or until veggies have softened.
Add in the thyme, curry powder, a little salt and pepper, cannellini beans, peas and barley. Stir together, then pour in the broth. Cook for 20 minutes or until barley is tender.