Tuscan Vegetable Soup

Ingredients -

1 cup Barley
5 cups Cold Water, divided
2 tablespoons Extra-Virgin Olive Oil
1 cup chopped Yellow Onion
1-1/2 cups peeled, seeded and chopped Fresh Plum Tomatoes
1/2 cup peeled and thinly sliced White Turnip
2 Broccoli Stalks (florets removed for other use), chopped
1 small Leek, white part only, chopped
1 small Celery Stalk, chopped
1 large Carrot, peeled and chopped
5 cups Vegetable or Beef Stock
3/4 cup diagonally sliced Green Beans
1 small Zucchini, cut in half lengthwise, then thinly sliced crosswise
Grated Fresh Parmesan Cheese
Extra Virgin Olive Oil

Preparation:

1. Add barley and 3 cups water to large bowl. Let stand 1 hour.

2. Add olive oil to stockpot. Heat over medium heat.

3. Sauté onion 3 minutes. Stir in tomatoes. Sauté 2 minutes.

4. Drain barley and add to stockpot.

5. Stir in chopped turnip, broccoli, leek, celery and carrot. Simmer 3 minutes.

6. Stir in stock and 1-cup water.

7. Bring to a boil over medium-high heat. Reduce heat to low.

8. Cover stockpot and simmer 15 minutes.

9. Stir in green beans and zucchini. Simmer 30 minutes.

10. Add remaining water if necessary, or desired.

11. Season with salt and pepper.

To serve:
1. Ladle the soup into individual soup bowls.

2. Garnish with olive oil and grated Parmesan cheese.

3. Serve hot.

Soup Making Tip

Broccoli

If you are planning to pre-cook broccoli for use in soups, broccoli stem pieces should be boiled until crisp tender, florets should be steamed.

Soup Making Tip

Green Beans

Fresh green beans are terrific for soup, adding flavor, color, and texture. While the canned beans can be used in a pinch, fresh green beans hold up better.