2Tablespoonfresh basilor 1 teaspoon dried italian seasoning.
Instructions
In the bottom of a large pot over medium heat, heat the olive oil. Add in the mushrooms and cook until golden brown. Remove and set aside.
If needed, add extra olive oil then put the onion, celery and carrots in the pot and cook until the celery is bright greens and the onions are translucent. Add the garlic and cook for 1-2 minutes or until you can smell the garlic.
Stir in the tomato paste until is is completely incorporated then stir in the vegetable broth. Bring it to a boil and pour in the dry barley. Let simmer for 30 minutes, or until the barley is tender.
Return the mushrooms to the pot and stir in the zucchini, lemon zest and juice, and fresh herbs and cook for 5 minutes or until the zucchini is al dente. Season with salt and pepper and serve.