Minestrone Soup

1/2 cup extra virgin olive oil
4 sliced carrots
2 tablespoons chicken bouillon
1/2 teaspoon white pepper
2 teaspoons salt
1 cup barley
1 teaspoon oregano
1/2 teaspoon garlic
2 tablespoons beef bouillon
4 stalks celery — sliced
2 onions — chopped
1 small tomato paste
1 can whole tomatoes — diced
2 cups noodles — pre-cooked
1 small peas (6 oz) — drained
2 small green beans — drained
1 can kidney beans — drained
1 can garbanzo beans — drained
1 package frozen spinach — chopped

Cook first 13 ingredients for 45 minutes with one gallon water. Then add remaining ingredients. Simmer several hours until the barley is tender.
Source:“Della Fontana Restaurant”
Yield: 9 quarts