quick spinach and barley soup

Name: Quick Spinach and Barley Soup
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: American
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

18 Pinches 1 Photo

Catherine Cappiello Pappas

Amityville, NY

Updated on Nov 7, 2013

This soup is quick and easy and so comforting!

Rate

prep time 5 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

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

How To Make quick spinach and barley soup

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.
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