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pearl barley extra-virgin olive oil zucchini garlic tomatoes chicken broth salt basil Parmesan cheese
Viewed: 44 - Published at: 9 years agoIngredients
- 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
Method
- 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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