This is a hybrid soup — originally inspired by a minestrone soup recipe in Cooking Light magazine but modified many times over the years. The barley makes it a bit heartier than traditional minestrone; it stands in quite well for a main dish.
1 tablespoon olive oil
2-3 carrots, peeled and sliced
2-3 ribs celery, sliced
1 yellow onion, chopped
1 clove minced garlic
1 32-ounce carton of chicken broth (more if thinner soup is desired)
2 14½-ounce cans petite diced tomates, pre-seasoned with basil, oregano and garlic
1 28-ounce can red kidney beans, rinsed and drained
1 medium or 2 small yellow squash, sliced
1 medium or 2 small zucchini squash, sliced
½ cup pearl barley
2 teaspoons sugar
1/4 teaspoon pepper
Heat oil in soup pot; add carrots, celery, onion and garlic and saute until tender. Add chicken broth, tomatoes, beans, squash, barley, sugar and pepper. Simmer 18 to 20 minutes, until barley is tender.
Serve topped with shredded Parmesan cheese.
