Escarole, Barley, And Parmesan Soup Recipe

Ingredients For Escarole, Barley, And Parmesan Soup Recipe

• 0.25 cup Extra virgin olive oil, plus more for serving
• 1 Medium Onion, Finely Chopped
• 1 Large carrot, finely diced
• 2 Mediums talks celery, finely diced
• 2 tablespoon Chopped fresh rosemary leaves
• 3 Medium Cloves Garlic, Minced
• 1 inch 1 large head escarole, chopped into
• 2 Tabelspoons tomato paste
• 0.5 cup Parled barley
• 1.5 quart Low sodium store bought or homemade vegetable or chicken stock
• 2 Bay leaves
• 4 inch Chunk parmesan rind
• 2 teaspoon Soy sauce
• 1 teaspoon Fish sauce
• Kosher Salt And Freshly Ground Black Pepper
• 0.25 cup Chopped Fresh Parsley Leaves