Tomato Florentine Soup

Course :	Soups
From:	HungryMonster.com
Serves:	8

Ingredients:

4	cups	sliced carrots
1 1/4	cups	chopped celery
1	cup	chopped onions
4	cloves	garlic -- minced
1/4	cup	olive oil
56	Ounces	tomato puree
30	ounces	chicken broth
10	ounces	frozen spinach -- thawed and drained
2	cups	water
1	cup	dry white wine
2	tablespoons	worcestershire sauce
1/3	cup	brown sugar -- packed
2	tablespoons	dried parsley flakes
1	tablespoon	salt
1	tablespoon	dried basil
1	tablespoon	dried oregano
1	teaspoon	dried crushed red pepper
3/4	cup	small bow tie pasta -- uncooked
1/2	cup	quick cooking barley -- uncook
1	Cup	grated parmesan cheese -- fresh

Preparation:

Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree and next 14 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer one hour and 25 minutes, stirring occasionally. Stir in pasta and barley. Simmer uncovered, 20-30 minutes, or until pasta and barley are tender. To serve, ladle soup into individual bowls and sprinkle with Parmesan cheese.