Hearty Escarole, Barley, and Parmesan Soup Recipe
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 medium stalks 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…