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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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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 |
Directions:
1. Boil barley in a large pot of water until tender but still chewy (40 minutes). Drain.
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. Divide the soup among 4 bowls. Add barley and remaining 1/4 cup basil; top with Parmesan, and serve.
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