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.