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Ингредиенты
- 4 c. Sliced carrots
- 1Â 1/4 c. Minced celery
- 1 c. Minced onions
- 4 x Cloves garlic, chopped
- 1/4 c. Extra virgin olive oil
- 2 x 28 ounce cans tomato puree
- 30 ounce Chicken broth
- 10 ounce Pk frzn spinach, thawed & liquid removed
- 2 c. Water
- 1 c. Dry white wine
- 2 Tbsp. Worcestershire sauce
- 1/3 c. Brown sugar, packed
- 2 Tbsp. Dry parsley flakes
- 1 Tbsp. Salt
- 1 Tbsp. Dry basil
- 1 Tbsp. Dry oregano
- 1 tsp Dry crushed red pepper
- 3/4 c. Small bow tie pasta,uncooked
- 1/2 c. Quick cooking barley,uncook
- Â Â Grated parmesan cheese,fresh
Инструкции
- Saute/fry carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat till tender. Add in tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 min, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 min, or possibly till pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 66 | 26% |
| Total Fat 7.46g | 9% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1553mg | 65% |
| Potassium 920mg | 26% |
| Total Carbs 38.45g | 10% |
| Dietary Fiber 6.8g | 23% |
| Sugars 18.41g | 12% |
| Protein 5.08g | 8% |
