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Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings, 2 1/2 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:4 servings, 2 1/2 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings, 2 1/2 cups each
Yield:
4 servings, 2 1/2 cups each
Jump to Nutrition Facts
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Ingredients
4teaspoonsextra-virgin olive oil
1large onion, chopped
1medium fennel bulb, cored and chopped
5clovesgarlic, minced
1teaspoondried basil
1(15 ounce) cancannellini or other white beans, rinsed
1 14-ounce can fire-roasted diced tomatoes
6cupslow-sodium vegetable broth
¾cupquick-cooking barley
¼cupgrated Parmesan cheese
¼teaspoonground pepper
DirectionsHeat 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.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
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.TipsTo make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
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.
Tips
To make ahead: Refrigerate for up to 3 days or freeze for up to 6 months.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)333Calories8gFat55gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
