Vegetarian

Bean and Barley Soup is for Soup.

Bean and Barley Soup takes 5 minutes to prepare.

Bean and Barley Soup takes 30 minutes to cook.

Bean and Barley Soup makes 4 servings.

The ingredients for Bean and Barley Soup are:

1 1/2 cups cooked barley along with the broth in Step 2.
4 teaspoons extra-virgin olive oil
1 large onion, chopped
1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 teaspoon dried basil
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

Here is how you make Bean and Barley Soup:

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.Serving Size: 4 2.5 cups each servingNumber of Servings: 4Recipe submitted by SparkPeople user SUEALLAN.

The nutritional information for Bean and Barley Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 333.6

• Total Fat: 7.0 g
• Cholesterol: 4.9 mg
• Sodium: 2,946.8 mg
• Total Carbs: 55.2 g
• Dietary Fiber: 12.6 g
• Protein: 13.9 g

The dietary needs meet for Bean and Barley Soup is Vegetarian