Carrot, Chickpea and Barley Soup

4 c. chicken broth

¼ c. barley, rinsed and drained

1 c. canned chickpeas, rinsed and drained

2 c. diced carrots

1 tsp. balsamic vinegar

¼ tsp pepper

3 tbs. chopped parsley

2 tbs. parmesan

In a saucepan, combine broth, barley and chickpeas. Bring to a boil. Reduce heat to low, cover and simmer for 30 min. Add carrots and return to a boil over high heat. Reduce to low and simmer 15 min.

Use an immersion blender to puree part of the soup. Stir in vinegar, pepper and parsley. Serve with whole grain rolls and top with grated parmesan.

For a heartier soup. Add ½ c. warm cooked pasta to each bowl before serving.