Bean & Barley Soup

Makes 4 servings

Savor the warmth of Bean & Barley Soup, where tender beans and earthy barley come together in a symphony of flavors. Each spoonful is a rustic blend of comfort and nourishment, making it the perfect companion for those cozy moments when you need a little extra warmth.

INGREDIENTS

1 (15 ounce) can cannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
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
¾ cup quick-cooking barley
1 (5 ounce) package baby spinach (6 cups)
¼ cup grated Parmesan cheese
¼ teaspoon ground pepper

INSTRUCTIONS

1. In a Dutch oven, heat the oil over medium high heat. Add the fennel, onion, garlic, and basil.
2. Cook for about 6 to 8 minutes, until the vegetables are soft and lightly browned.
3. Mash 1/2 cup of the beans and combine with the tomatoes, broth, and barley in the pot.
4. Bring to a boil, then reduce to a simmer for 15 minutes, or until the barley is cooked.
5. Throw in the spinach and cook for about one minute, until it wilts. Take it off the heat and add the cheese and pepper. Spread it out evenly.

This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here