Ingredients Jump to Instructions ↓

  1. 2 cups vegetable broth

  2. 1 cup quick-cooking barley

  3. 1 medium red onion, finely chopped

  4. 1 celery rib, finely chopped

  5. 1 medium carrot, finely chopped

  6. 2 teaspoons olive oil

  7. 1/2 pound sliced baby portobello (cremini) mushrooms

  8. 2 garlic cloves, minced

  9. 1 package (6 ounces) fresh baby spinach

  10. 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

  11. 1/4 teaspoon pepper

  12. 3 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes. Meanwhile, in a large skillet, saute the onion, celery and carrot in oil for 3 minutes. Add mushrooms; saute for 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the spinach, beans, pepper and barley; cook and stir until spinach is wilted. Stir in parsley. Yield: 5 servings.


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