Italian Inspired Vegetable Barley Soup: Weight Watchers 2 Points Plus I added an extra 4 cups of broth, additional 1/4 cup of barley & instead of basil used cilantro. 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 barley, pearl variety 8 oz fresh mushroom(s), crimini, thinly sliced (about 3 cups) 1/4 tsp black pepper, freshly ground 1 small uncooked zucchini, diced 1/2 cup(s) basil, chopped 4 Tbsp shredded Parmigiano Reggiano cheese Instructions 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. Notes This soup keeps very well. Refrigerate up to 5 days or freeze in airtight containers up to 3 months.
Posted on: Mon, 21 Apr 2014 14:26:06 +0000
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