Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese. Source: OMalias Cooking School - "Soups On" by Jeanne Harned Typos by Jim Kirk - email@example.com Posted to MM-Recipes Digest V4 #288 by Jim Kirk
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|Serving Size: 1 Serving (531g)|
|Recipe Makes: 8|
|Calories from Fat: 31 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 618.2mg||21 %|
|Potassium 1488.9mg||39 %|
|Total Carbohydrate 71.3g||21 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 61.1g|
|Protein 10.3g||15 %|
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Calories per serving: 338
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