Italian-Inspired Vegetable Barley Soup
2
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 8 • Difficulty: Easy
This soup is packed with fibre from tons of vegetable and barley. Fresh basil and grated Parmesan add a punch of great flavour.
Ingredients
Olive oil
2 tsp(s), extra-virgin
Carrots
1 large, diced
Onion
1 small, chopped
Celery
¾ cup(s), diced
Minced garlic
4 tsp(s)
Reduced-sodium chicken broth
4 cup(s)
Water
1 cup(s)
Canned diced tomatoes
14½ oz, undrained
Uncooked pearl barley
½ cup(s), pearl variety
Mushrooms
8½ oz, thinly sliced (about 3 cups)
Black pepper
1 pinch(es)
Zucchini
1 small, diced
Fresh basil
½ cup(s), chopped
Grated Parmesan cheese
8 tsp(s), 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.
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