Italian-Inspired Vegetable Barley Soup

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This soup is packed with fibre from tons of vegetable and barley. Fresh basil and grated Parmesan add a punch of great flavour.

Ingredients

• 2 tsp olive oil, extra-virgin

• 1 large uncooked carrot(s), diced

• 1 small uncooked onion(s), chopped

• 3⁄4 cup(s) uncooked celery, diced

• 4 tsp minced garlic

• 4 cup(s) reduced-sodium chicken broth

• 1 cup(s) water

• 14 1⁄2 oz canned diced tomatoes, undrained

• 1⁄2 cup(s) uncooked pearl barley, pearl variety

• 8 1⁄2 oz fresh mushroom(s), thinly sliced (about 3 cups)

• 1⁄4 tsp black pepper, freshly ground

• 1 small uncooked zucchini, diced

• 1⁄2 cup(s) basil, chopped

• 8 tsp grated Parmesan cheese, Parmigiano Reggiano recommended

Instructions

1. Heat oil in a large nonstick saucepan over medium-high heat. Add carrot, onion and celery; cook, stirring occasionally, until onions are light golden, about 5 minutes.

2. Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute.

3. Add broth, water and tomatoes to pan; bring to a boil over high heat.

4. Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.

5. Stir in zucchini; cover and cook until barley and zucchini are tender, about 5 minutes. Remove from heat and stir in basil. Season to taste, if desired. Spoon into bowls and sprinkle each serving with 1 teaspoon grated Parmesan cheese. Yields about 1 cup per serving.

Notes

This soup keeps very well. Refrigerate up to 5 days or freeze in airtight containers up to 3 months.

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