Hearty Escarole Barley and Parmesan Soup Recipe

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving
• 1 medium onion, finely chopped (about 1 cup)
• 1 large carrot, finely diced (about 1 cup)
• 2 mediums talks celery, finely diced (about 1 cup)
• 2 tablespoons chopped fresh rosemary leaves
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 large head escarole, chopped into 1-inch pieces
• 2 tabelspoons tomato paste
• 1/2 cup parled barley
• 1 1/2 quarts low sodium store-bought or homemade vegetable or chicken stock
• 2 bay leaves
• 4-inch chunk Parmesan rind
• 2 teaspoons soy sauce
• 1 teaspoon fish sauce (optional)
• Kosher salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• Parmesan cheese, for serving

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