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4 teaspoons extra-virgin olive oil
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1 large onion, chopped
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1 medium fennel bulb, cored and chopped
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5 cloves garlic, minced
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1 teaspoon dried basil
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1 (15 ounce) can cannellini or other white beans, rinsed
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1 14-ounce can fire-roasted diced tomatoes
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6 cups low-sodium vegetable broth
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¾ cup quick-cooking barley
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1 (5 ounce) package baby spinach (6 cups)
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¼ cup grated Parmesan cheese
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¼ teaspoon ground pepper
Bean & Barley Soup
This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you have cooked barley on hand, omit the quick-cooking barley and stir in 1 1/2 cups cooked barley along with the broth in Step 2.
Nutrition Information
207
Calories
48g
Carbohydrates
13g
Protein
575mg
Potassium
7g
Fiber
8g
Sugar
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