Vegetable Barley Soup

2 tsp. olive oil
1 small onion, chopped
1 large carrot, diced
3/4 cup celery, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup water
1 (14 1/2-oz.) can diced tomatoes, undrained
1/2 cup uncooked pearl barley (or farro)
8 oz. mushrooms, thinly sliced (I used baby portobellos)
1 small zucchini, diced
1/2 cup fresh basil, chopped
4 Tbsp. Parmesan cheese, grated

Heat oil in a Dutch oven. Add onion, carrot and celery and sauté, stirring occasionally, until onion is light golden, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Add broth, water and tomatoes and bring to a boil. Add barley or farro and mushrooms, cover, reduce heat to low and simmer, stirring occasionally, until barley is almost tender, about 30 to 40 minutes.

Stir in zucchini, cover and cook about 5 minutes longer. Remove from heat and stir in basil. Season to taste with salt and pepper. Spoon into bowls and sprinkle each serving with Parmesan cheese.

Yields 8 cups, about 1 cup per serving
WW Points per serving: 2