Makes 4 servings (serving size: about 1 1/3 cups soup, 1/2 cup cooked barley)
Photo: Plamen Petkov
1/2 cup pearl barley
1 tablespoon extra-virgin olive oil
1 zucchini (6 oz), halved lengthwise and thinly sliced
3 garlic cloves, thinly sliced
1 pound tomatoes, cut in chunks
2 (14.5-oz) cans low-sodium chicken broth
1/2 teaspoon salt
3/4 cup thinly sliced basil, divided
1/2 ounce shaved Parmesan cheese
How to Make It
Boil barley in a large pot of water until tender but still chewy (40 minutes). Drain.
Meanwhile, in large pot, heat oil over medium heat. Add zucchini and garlic; cook until zucchini begins to soften (2 minutes). Add tomatoes, broth, salt, and 1/2 cup basil; bring to a boil. Boil until the tomatoes have softened (7 minutes).
Divide the soup among 4 bowls. Add barley and remaining 1/4 cup basil; top with Parmesan, and serve.
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