1 1/2 cups cooked barley along with the broth in Step 2.
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

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.

Serving Size: 4 2.5 cups each serving

Number of Servings: 4

Recipe submitted by SparkPeople user SUEALLAN.

 

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