Bean & Barley Soup

Ingredients

• 4 teaspoons extra-virgin olive oil
• 1 large onion, chopped
• 1 medium fennel bulb, cored and chopped
• 5 cloves garlic, minced
• 1 teaspoon dried basil
• 1 15-ounce can cannellini or other white beans, rinsed
• 1 14-ounce can fire-roasted diced tomatoes
• 6 cups low-sodium vegetable broth
• 3/4 cup quick-cooking barley
• 1 5-ounce package baby spinach (6 cups)
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground pepper

Directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes.
2. Mash 1/2 cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

Serves 4 servings, 2 1/2 cups each

Nutrition

Per serving : 323 Calories; 7 g Fat; 2 g Sat; 4 g Mono; 4 mg Cholesterol; 55 g Carbohydrates; 13 g Protein; 13 g Fiber; 767 mg Sodium; 795 mg Potassium

You may also like