tomato florentine soup

Ingredients For tomato florentine soup

• 4 c

  carrots, sliced
• 1 1/4 c

  celery, chopped
• 1 c

  yelloe onion or green onion, chopped (your choice)
• 4 clove

  garlic, minced
• 1/4 c

  olive oil
• 2 can

  tomato puree (28 ounce cans)
• 2 can

  ready to serve chicken broth (14 1/2 ounce cans)
• 1 can

  whole san marzano tomatoes, undrained and coarsely chopped (28 ounce can)
• 10 oz

  frozen chopped spinach, thawed and drained
• 2 c

  water
• 1 c

  chablis or other dry white wine
• 2 Tbsp

  worcestershire sauce
• 1/.3 c

  brown sugar, firmly packed
• 2 Tbsp

  dried parsley flakes
• 1 Tbsp

  salt
• 1 Tbsp

  dried basil
• 1 Tbsp

  dried oregano
• 1 tsp

  dried crushed red pepper
• 1/2 tsp

  black pepper
• 1/8 tsp

  hot sauce
• 3/4 c

  small bow tie pasta, uncooked
• 1/2 c

  quick cooking barley, uncooked
• freshly grated parmesan cheese, to garnish