Instructions: Saute carrot, celery, onion and garlic in oil in a large Dutch oven over medium heat until tender. Add tomato puree & 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.

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