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Ingredients
- 1 cup ditalini
- 1 clove garlic, chopped
- 1 onion, chopped
- 4 tablespoon olive oil
- 3 quarts vegetable broth
- 3/4 cup barley
- 2 small carrots, diced
- 1/2 cup celery, diced
- 1 medium peeled potato, diced
- salt and pepper, to taste
- 1 tablespoon parsley
- 1/2 cup parmesan, shredded
Details
Preparation
Step 1
In a large pot, cook garlic and onion in olive oil over medium heat for 4 minutes. Add broth and barley, bring to a simmer and cook 30 minutes. Add pasta, carrots, celery and potatoes; season with salt and pepper and cook 6 minutes. Let soup rest 20 minutes and hen stir in parsley.
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