Ingredients Jump to Instructions ↓

  1. 7 cups fat free, less-sodium chicken broth

  2. 1/4 tsp crushed red pepper

  3. 6 garlic cloves, crushed

  4. 2 rosemary sprigs

  5. 1 19 oz can dark red kidney beans, rinsed and drained

  6. 2 tsp olive oil

  7. 1 cup chopped onion

  8. 1 cup finely chopped carrot

  9. 1/4 cup chopped celery

  10. 1 14 1/2 oz can diced tomato es, undrained

  11. 1 cup uncooked quick-cooking barley

  12. 10 cup torn spinach leaves (about 4 ounces)

  13. 1/4 tsp freshly ground black pepper

  14. 1/2 cup grated fresh Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring first 4 ingredients to a boil in a Dutch oven; reduce heat to medium-low, and cook 15 minutes. Drain through a sieve into a large bowl; discard solids. Measure 1 cup beans, and mash with a fork in a small bowl. Reserve the remaining whole beans. Heat oil in pan over medium heat. Add onions, carrot, and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes, and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes or until barley is tender. Sprinkle each serving with cheese.


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