Tomato-Barley Soup

Ingredients

• 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

Preparation

1. 1. Boil barley in a large pot of water until tender but still chewy (40 minutes). Drain.
2. 2. 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).
3. 3. Divide the soup among 4 bowls. Add barley and remaining 1/4 cup basil; top with Parmesan, and serve.