Ingredients:
2 tablespoons cooking oil
3 garlic cloves, minced
1 large onions, chopped
1 (28 ounce) cans crushed tomatoes ( no need to drain, the liquid add to the soup broth)
1 (15 ounce) cans vegetable broth
45 ounces water
1 (15 ounce) cans cannellini beans
3 tablespoons oregano
3/4 cup uncooked barley
2 cups chopped broccoli
2 medium carrots, chopped
red wine (optional)
salt and pepper
Directions:
Saute the garlic and onion in the oil in a large soup pot.
Cook for several minutes, and then add the tomatoes, vegetable broth, water, beans and oregano.
Bring to a boil, add the barley, then reduce heat and simmer for 25 minutes or until the barley is almost cooked.
Add the broccoli, carrots, salt and pepper. Simmer for an additional 15 minutes, or until the veggies are just tender.
Serve immediately.
Servings: 8-10
Time preparation: 10 min.
Time total: 40 min.