Quick Spinach and Barley Soup

Catherine Cappiello Pappas

By
@LadyGourmet

This soup is quick and easy and so comforting!


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Rating:

Comments:

Serves:

4

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb. fresh baby spinach
1 onion – sliced
3 cloves garlic – chopped
¼ cup chopped carrots
1 quart button mushrooms – sliced
1 tablespoon butter
1 cup instant barley
15 oz. can red kidney beans – drained
5 cups chicken broth
1 tbs. olive oil
¼ cup pastina noodles
fresh grated romano or parmesan cheese

Directions Step-By-Step

1
Heat a soup pot with a tablespoon of butter. Add the fresh spinach, onion, garlic, mushrooms and carrots and sauté until the onions are softened.

Add the beans, broth and barley and simmer on low for approximately 10 – 15 minutes.

Just before serving add the pastina and continue to saute for another 10 – 12 minutes.

Serve with a drizzle of olive oil and fresh grated cheese.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy