Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        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.