tomato florentine soup

Ingredients

• 4 cups carrots, sliced
• 1 1/4 cups celery, chopped
• 1 cup yelloe onion or green onion, chopped (your choice)
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 cans tomato puree (28 ounce cans)
• 2 cans ready to serve chicken broth (14 1/2 ounce cans)
• 1 can whole san marzano tomatoes, undrained and coarsely chopped (28 ounce can)
• 10 ounces frozen chopped spinach, thawed and drained
• 2 cups water
• 1 cup chablis or other dry white wine
• 2 tablespoons worcestershire sauce
• 1/.3 cups brown sugar, firmly packed
• 2 tablespoons dried parsley flakes
• 1 tablespoon salt
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried crushed red pepper
• 1/2 teaspoon black pepper
• 1/8 teaspoon hot sauce
• 3/4 cup small bow tie pasta, uncooked
• 1/2 cup quick cooking barley, uncooked
• freshly grated parmesan cheese, to garnish