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VEGETABLE BARLEY SOUP

Serves : 10
INGREDIENTS
  • Ingredients
  • 2 tablespoons Napa Valley organic olive oil
  • 2 stalks organic celery chopped
  • 2 medium organic onions chopped
  • 2 large Melissas organic shallots chopped
  • 3 medium organic carrots chopped
  • 4 cloves Melissas organic garlic chopped
  • 1 large green jalapeno pepper seeded and minced
  • 1 1/2 teaspoons dried ground sage
  • 1 teaspoon dried ground thyme
  • 4 cups Swanson organic free range chicken broth or vegetable broth plus more for reheating
  • 3 cups water
  • 3/4 cup Springfield pearl barley
  • 3/4 cup Sabarot green lentils
  • 2 14 1/4 ounce cans Muir Glen Organic diced tomatoes
  • 1/4 cup Pinot Grigio or other white wine
  • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 1/4 teaspoon Pepper
  • 8 ounces organic baby spinach
  • 10 tablespoons grated Parmigiano Reggiano cheese
DIRECTIONS

Heat oil in a large soup pot over medium high heat. Add celery, onions, shallots and carrots. Cook until onions are clear, about five minutes. Add garlic, jalapeno sage and thyme, cook 30 seconds.

Pour in broth, water, barley, lentils and tomatoes with juice. Cover and bring to a boil. Reduce heat to medium low and crack the pot lid. Simmer for 60 minutes, stirring occasionally. Add more water as necessary.

Uncover, and stir in white wine, salt and pepper. Add spinach, stir to wilt, about two minutes, and ladle into bowls. Tope each bowl with one tablespoon of cheese.