This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together.
Ingredients
4 tsp
Olive Oil, Extra Virgin
(extra-virgin)
1 large
Yellow onion
(large; chopped)
1 bulb(s)
Fennel
(medium; cored and chopped)
5 clove(s)
Garlic
(minced)
1 tsp, ground
Basil, dried
(dried)
1 can (15oz)
White beans, canned
(Cannelini, drained and rinsed)
1 can (14 oz)
Fire Roasted Diced Tomatoes
(1 14-ounce can fire-roasted diced)
6 cup
Vegetable stock/broth, low sodium
(low-sodium)
3/4 cup
Barley, dry
(quick-cooking)
1 kg
Spinach
((5 ounce) package baby; (6 cups))
1/4 cup
Parmesan cheese, grated
(grated)
1/4 tsp
Black pepper
(ground)
Instructions
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.
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.
