Bean and Barley Soup

By Bailey1_

Ingredients

• 4 tsp extra-virgin olive oil
• 1 large onion, chopped
• 1 medium fennel bulb, cored and chopped
• 5 cloves garlic, minced
• 1 tsp dried basil
• 1 (15 oz) can cannellini or Hy-Vee white beans, rinsed
• 1 (14 oz) can Hy-Vee fire-roasted diced tomatoes
• 6 c. low-sodium vegetable broth
• 3/4 c. quick-cooking barley
• 1 (5 oz) pkg baby spinach (6 c.)
• 1/4 c. Hy-Vee grated Parmesan cheese
• 1/4 tsp ground pepper

Preparation

Step 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.

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. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.

To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.