EatingWell: Hearty soup warms your soul
1 (15-ounce) can cannellini or other white beans, rinsed
1 (14-ounce) can fire-roasted diced tomatoes
6 cups low-sodium vegetable broth
3/4 cup quick-cooking barley
1 (5-ounce) package baby spinach (6 cups)
1/4 cup grated Parmesan cheese
1/4 teaspoon ground pepper
1. 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.
2. 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.
3. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.
Make-ahead tip: Refrigerate for up to three days or freeze for up to six months.
Recipe nutrition: Per serving: 323 Calories, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 4 mg, Carbohydrates: 55 g, Fiber: 13 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 13 g, Sodium: 767 mg, Potassium: 795 mg, Folate: 112 mcg, Calcium: 198 mg
Carbohydrate servings: 3
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
