Rustic Italian Tomato Barley Soup with Zucchini

Recipe Collection: Dinner

Rustic Italian Tomato Barley Soup with Zucchini warms up your table with a vegetarian dish that brings the essence of Italian cuisine. This hearty soup is packed with fresh vegetables, tender barley, and aromatic herbs, creating a comforting meal perfect for any occasion. Ideal for those following a vegetarian diet, this recipe is free from common allergens, making it a safe choice for everyone.

The rich flavor profile combines the sweetness of tomatoes with the earthiness of barley and the freshness of zucchini, making it versatile for lunch or dinner. Pair it with crusty bread for a complete meal.

Overview

This Hearty Tomato Barley Soup is a comforting and flavorful dish perfect for any season. Enhanced with Italian herbs and the addition of zucchini, this soup offers a delightful balance of textures and tastes. It's a wholesome meal that can be enjoyed with a slice of crusty bread, making it a perfect choice for a cozy dinner.

Diet Type

Vegetarian (with vegetable broth)

Allergies

None

Cuisine

Italian

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Cup yellow onion, minced
• 1 Cup celery, minced
• 1 Cup carrots, minced
• 2 Teaspoons (tsp) garlic, minced
• 2 Medium tomatoes, diced
• 14.5 Ounces (oz) can peeled and diced tomatoes
• 10.75 Ounces (oz) can vegetable broth
• 0.5 Cups barley, uncooked
• 1 Medium zucchini, diced
• 1 Teaspoon (tsp) Italian seasoning
• 2 Whole bay leaves
• 0.5 Teaspoons (tsp) red pepper flakes
• 0.25 Teaspoons (tsp) black pepper, ground
• 0.5 Teaspoons (tsp) kosher salt
• 2.5 Cups water
• 0.25 Cup white wine
• 2 Tablespoons (tbsp) fresh parsley, minced

Steps

1. In a large saucepan over medium heat, heat the olive oil. Add the minced onions, celery, carrots, and garlic. Sauté for 5 to 10 minutes until the vegetables are almost tender.
2. Stir in the diced fresh tomatoes, canned tomatoes, and vegetable broth. Add the barley, diced zucchini, Italian seasoning, bay leaves, red pepper flakes, ground black pepper, and kosher salt.
3. Pour in the water and white wine. Stir thoroughly and bring the mixture to a boil.
4. Once boiling, reduce the heat to low and let the soup simmer for 35 to 40 minutes, or until the barley is tender and the flavors have melded together.
5. Remove the bay leaves before serving. Adjust seasoning with additional salt and pepper if needed.
6. Serve hot, garnished with freshly minced parsley and a slice of crusty bread on the side.

Enjoy this enhanced version of Tomato Barley Soup, rich in flavor and perfect for a satisfying meal!