| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Soups, Italian | 8 | Servings |
INGREDIENTS
| 4 | c | Sliced carrots |
| 1 1/4 | c | Chopped celery |
| 1 | c | Chopped onions |
| 4 | Cloves garlic, minced | |
| 1/4 | c | Olive oil |
| 2 | 28 oz cans tomato puree | |
| 30 | oz | Chicken broth |
| 10 | oz | Pk frozen spinach, thawed & drained |
| 2 | c | Water |
| 1 | c | Dry white wine |
| 2 | tb | Worcestershire sauce |
| 1/3 | c | Brown sugar, packed |
| 2 | tb | Dried parsley flakes |
| 1 | tb | Salt |
| 1 | tb | Dried basil |
| 1 | tb | Dried oregano |
| 1 | ts | Dried crushed red pepper |
| 3/4 | c | Small bow tie pasta,uncooked |
| 1/2 | c | Quick cooking barley,uncook |
| Grated parmesan cheese,fresh |
INSTRUCTIONS
Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese. Source: O'Malia's Cooking School - "Soup's On" by Jeanne Harned Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #288 by Jim Kirk <captain@iquest.net> on Nov 04, 1997
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