Tomato-Barley Soup

INGREDIENTS
1/4 cup olive oil
1 onion, diced
1 zucchini, diced
1 rib celery, diced
2 cloves garlic, minced
8 cups vegetable broth
2 cups vegetable or tomato juice
1/2 cup barley, rinsed
3 tbsp. flour
1 tbsp. salt
1/2 tsp. black pepper
2 tbsp. minced fresh basil

DIRECTIONS
Heat 1 tbsp. of the oil in a large heavy saucepan over medium heat. when the oil is shimmering, add the onion, zucchini, celery and garlic, and saute until the vegetabls are tender, about 7 minutes.
Transfer the sauteed vegetables to teh container of a food processor, add 1 cup of the broth, and process the barley. Bring the mixture to a boil, reduce the heat, and simmer, stirring occasionally, about 25 minutes or until the barley is tender.
Heat the remaining 3 tbsp. of the oil in a saute pan, stir in the flour, and cook, stirring, until the mixture is smooth and golden brown, about 2 minutes. Stir the flour mixture into the soup just until it thickens. Remove from the heat immediately. Add the salt and pepper, adjusting to taste. Stir in the basil and serve.

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