Italian-Inspired Vegetable Barley Soup
INGREDIENTS
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2 tsp olive oil, extra-virgin
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1 large uncooked carrot(s), diced
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1 small uncooked onion(s), chopped
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3/4 cup(s) uncooked celery, diced
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4 tsp minced garlic
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4 cup(s) reduced-sodium chicken broth
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1 cup(s) water
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14 1/2 oz canned diced tomatoes, undrained
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1/2 cup(s) uncooked pearl barley
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8 oz fresh mushroom(s), cremini, thinly sliced (about 3 cups)
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1/4 tsp black pepper, freshly ground
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1 small uncooked zucchini, diced
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1/2 cup(s) basil, chopped
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4 Tbsp shredded Parmigiano Reggiano cheese
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