Irene Pastore Fitness

INGREDIENTS

Cooking Tools: Dutch Oven

• 1 tablespoon olive oil, or more if needed.
• 1/2 medium onion, chopped
• 1 medium rib of celery, chopped
• 1 medium garlic clove, minced
• 1 14.5-ounce can unsalted diced tomatoes, undrained
• 1 1/2 cups frozen mixed vegetables
• 1 1/2 cup vegetable broth
• 1 cup chopped kale
• 1/2 cup water
• 1/4 cup uncooked quick cooking barley
• 1/2 teaspoon dried basil, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/8 teaspoon black pepper
• salt according to taste
• 1 tablespoon plus 1 teaspoon shredded or grated Parmesan cheese

INSTRUCTIONS

• Coat bottom of Dutch oven with olive oil.
• Cook the onion and celery over medium-high heat until golden, about 3 minutes, stirring occasionally.
• Add the garlic and cook for 10 seconds.
• Stir in the remaining ingredients except the Parmesan.
• Bring to a boil over medium to high heat.
• Reduce the heat and simmer covered, for 10 to 12 minutes, or until the barley is cooked.
• Serve in soup bowls. Sprinkle with Parmesan.

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