Chock Full of Vegetable Soup

By Jaclyn

Ingredients

• 1 can cannellini beans, drained and rinsed
• 2 tsp olive oil
• 2 medium leeks, white and pale green parts only, cleaned and sliced (1 cup)
• 3 medium carrots, diced (1 cup)
• 2 ribs celery, diced (1/2 cup)
• 4 cloves garlic, minced
• 2 tsp. chopped fresh rosemary
• 1/8 tsp crushed red pepper
• 4 (14 1/2 oz) cans reduced sodium chicken broth or 7 cups vegetable broth
• 4 oz green bean, stem ends trimmed, cut into 1 inch pieces (1 cup)
• 1 (14 1/2 oz) can no-salt added diced tomatoes
• 1/2 small zucchini, diced (1 cup)
• 3/4 c. quick cooking barley
• 6 oz. baby spinach (8 cups), washed
• Grated Parmesan cheese

Preparation

Step 1

1. Mash 1 cup of beans with fork, set mashed and whole beans aside.
2. Heat oil in a Dutch oven (6-8 qt) over medium heat. Add leeks, carrots, and celery; cook, stirring often, until softened, 3 to 4 minutes. Add garlic, rosemary, and crushed red pepper; cook, stirring for 30 seconds. Add broth, increase heat to high and bring to simmer. Add green beans, and reduce heat to medium; cook uncovered, for 5 minutes. Stir in tomatoes, zucchini, barley, and reserved mashed and whole beans; return to simmer. Partially cover and cook for 10 minutes.
3. Stir in spinach, cover and cook until spinach has wilted and barley and vegetables are tender, 2 to 3 minutes.
4. Top each serving with a sprinkling of Parmesan cheese