Hearty Bean and Barley Soup

I must admit that I didn't take the time to take pictures of this one.  I was in a hurry and ran out the door to book club almost as soon as it was done.  Just picture a colorful soup with bright orange, green and red, and sprinkled with a little parmesan cheese on top.  Maybe a roll on the side.  Can you visualize it?  Good, now you don't need a picture.

Hearty Bean and Barley Soup

7 c. fat-free, low sodium chicken broth
1/4 tsp. crushed red pepper
3 tsp. minced garlic
1 tsp. crushed rosemary
2 Tbsp. olive oil
1 c. chopped onion
1 c. finely chopped carrot
1/4. cup chopped celery
1 can diced tomatoes, undrained
1 c. uncooked quick-cooking barley
1 can dark red kidney beans, rinsed and drained
10 oz. spinach leaves (flat leaf or baby spinach)
1/4 tsp. black pepper
1/2 c. grated fresh parmesan cheese

1.  Measure 1 c. beans, and mash with a fork in a small bowl.  Reserve remaining whole beans.
2.  Heal oil in pan over medium heat.  Add onion, carrots and celery.  Cook 6 minutes or until they begin to soften. 
3.  Add garlic, crushed red pepper, and rosemary and cook another minute.  Add broth, mashed beans, whole beans, tomatoes, and barley.  Bring to a boil. Reduce heat and simmer 15 minutes.  Stir in spinach and black pepper. Cook 5 more minutes or until barley is tender.  Sprinkle each serving with cheese.

source:  Cari C.