Bean & Barley Soup Recipe

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Ingredients

  • 4 tsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 medium fennel bulb, cored and chopped
  • 2 cloves garlic, minced
  • Basil to taste (dried or fresh)
  • 1 15-ounce can cannellini or other white beans, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium chicken or vegetable broth
  • 3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley)
  • 1 5-ounce package baby spinach
  • 1/4 cup grated Parmesan cheese
  • Freshly ground black pepper to taste

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