Ingredients

The following ingredients have 1 Servings
  • 2 tsp Olive oil extra-virgin
  • 1 large Uncooked carrot(s) diced
  • 1 small Uncooked onion(s) chopped
  • 0.75 cup(s) Uncooked celery diced
  • 4 tsp Minced garlic
  • 4 cup(s) Reduced-sodium chicken broth
  • 1 cup(s) Water
  • 14.5 oz Canned diced tomatoes undrained
  • 0.5 cup(s) Uncooked pearl barley
  • 8 oz Fresh mushroom(s) cremini, thinly sliced (about 3 cups)
  • 0.25 tsp Black pepper freshly ground
  • 1 small Uncooked zucchini diced
  • 0.5 cup(s) Basil chopped
  • 4 Tbsp Shredded Parmigiano Reggiano cheese

Instruction

  • 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.
  • Stir in garlic; cook, stirring frequently, until fragrant, about 1 minute.
  • Add broth, water and tomatoes to pan; bring to a boil over high heat.
  • Add barley, mushrooms and pepper; cover, reduce heat to medium-low and simmer, stirring occasionally, until barley is almost tender, about 40 minutes.
  • 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 1/2 tablespoon cheese. Yields about 1 cup per serving.