Bean & Barley Soup

Cook Time: 30 mins Servings: 4 Source:

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

¾ cup quick-cooking barley

1 (5 ounce) package baby spinach (6 cups)

¼ cup grated Parmesan cheese

¼ teaspoon ground pepper

Directions

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.

Notes

To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.