Tomato-Basil Soup with Pearled Barley

• 1/2 T. extra-virgin olive oil
• 3 cloves garlic, minced
• 5 cups water
• 1 c. pearl barley, rinsed and drained
• 1 6-oz can organic tomato paste
• 2 cups Swiss chard or spinach, finely chopped
• 1 tsp salt
• 1 handful fresh basil, shredded

In a large pot, heat olive oil and garlic over medium heat and cook until fragrant.

Add water and barley, and raise heat to high.  When water boils, turn down to low and cover.  Simmer for 15 minutes.

Add tomato paste, chard, and salt, and stir to dissolve tomato paste.  Simmer for 15 minutes longer.  Add basil for the last 2 minutes, then remove from heat and serve.

Serves 4; 204 calories.

VERDICT:  I love the minimal ingredient list (plus, it uses the whole can of tomato paste!), and the soup itself is just fine. From Racing Weight.  Keep, and make during basil season.