Categories: Soup

Ingredients

• 7 cups fat-free, less-sodium chicken broth
• 1/4 tsp crushed red pepper
• 6 garlic cloves, crushed
• 2 rosemary sprigs
• 1 can (19 oz) dark red kidney beans, rinsed and drained
• 2 tsp olive oil
• 1 cup chopped onion
• 1 cup finely chopped carrot
• 1/4 cup chopped celery
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup uncooked quick-cooking barley
• 10 cups torn spinach leaves
• Black pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Bring first 4 ingredients to a boil in Dutch oven. Reduce heat to medium-low and cook 15 minutes. Drain through a sieve in large bowl; discard solids.

2. Measure 1 cup beans, and mash with fork in a small bowl. Reserve the remaining whole beans.

3. Heat oil in pan over medium heat. Add onions, carrot and celery; cook 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes and barley; bring to a boil. Reduce heat; simmer 15 minutes. Stir in spinach and black pepper; cook 5 minutes until barley is tender. Sprinkle each serving with cheese.

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