Labadie Recipe Database

Name Bean and Barley Soup Number of People 6 List of Ingredients 4 tsp. extra virgin olive oil 1 large onion, chopped 1 medium fennel bulb, cored and chopped 5 cloves garlic, minced 1 tsp. dried basil 15 oz. can cannellini or other white beans, rinsed 14 oz. can fire-roasted, diced tomatoes 9 cups chicken broth 3/4 cup quick-cooking barley 5 oz. (6 cups) baby spinach 1/4 cup grated Parmesan cheese 1/4 tsp. ground pepper Description 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 beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to 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 heat and stir in cheese and pepper. Time 30 minutes active & 45 minutes total Difficulty (1-5) 1 Notes Per serving: 323 calories, 7 g fat (2 g saturated), 4 mg cholesterol, 55 g carbohydrates, 0 g added sugar, 13 g protein, 13 g fiber, 767 mg sodium, 795 mg potassium Image