Spinach Vegetable Barley Bean Soup

• Produce

  • 4 handfuls Baby spinach
  • 1 tsp Basil or 1 dried thyme, stem fresh
  • 15 oz Cannellini beans or other beans
  • 2 Carrots
  • 2 stalks Celery
  • 1 Onion, medium
  • 1 2 teaspoon sprigs Thyme or 1 dried thyme, fresh

• Canned Goods

  • 1 tbsp Tomato paste
  • 8 cups Vegetable broth

• Pasta & Grains

  • 1 cup Barley, quick-cooking

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Other

  • 1 Medium leek (white and pale green parts only, washed thoroughly and thinly sliced

Found on jeanetteshealthyliving.com

Description

Directions

• Heat oil in soup pot. Add celery, onion, carrots, and leeks and cook over medium heat until softened, about 5 minutes. Add barley and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds. Add the broth, beans, thyme and basil, and bring to a boil. Simmer over low heat for 1 hour.
• Add spinach, and cook until just wilted (if you use Swiss chard or kale, it will take slightly longer to cook). Remove thyme branch and wilted basil. Season with salt and pepper.

Nutrition