Photo of Italian-inspired vegetable barley soup by WW

Italian-inspired vegetable barley soup

2
2
1
SmartPoints® value per serving
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

uncooked carrot(s)

1 large, diced

uncooked onion(s)

1 small, chopped

uncooked 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

fresh mushroom(s)

8½ oz, thinly sliced (about 3 cups)

black pepper

1 pinch

uncooked zucchini

1 small, diced

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.

Notes

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

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