Source: dLife

A healthy and hearty soup made with potatoes, barley, fresh vegetables, and seasoning.

Servings

1 cup fresh chopped onion
1.5 tsp minced garlic
1.5 cup chopped zucchini , unpeeled
1 cup fresh eggplant, cubed , unpeeled
0.5 cup sliced carrots
4.75 cup low fat unsalted chicken broth
19 oz whole canned unsalted tomatoes
1.5 cup Potatoes, fresh, with skin, diced , peeled
1 cup Beans, cannellini/white kidney, unsalted, canned , rinsed and drained
0.33 cup barley, pearl
2.5 tsp dried basil
1 bay leaves
2 tbsp pesto sauce
3 tbsp grated parmesan cheese, low sodium

1 Spray a large nonstick pan with nonstick cooking spray and sauté onions and garlic over medium high heat until soft, about 2 minutes.
2 Add in the zucchini, eggplant, and carrots, cook for 5 minutes stirring as needed.
3 Add in the chicken broth, tomatoes and juice, potatoes, kidney beans, barley, basil, and bay leaf.
4 Cook to a boil while breaking the tomatoes with the back of a fork or spoon.
5 Lower to medium low heat and cook, covered until barley is tender, about 45 minutes.
6 Spoon into bowls and place a dollop of pesto into the center of the bowl, sprinkle with cheese.