Dreaming of Tuscany? Indulge the dream a bit with this high fiber, Italian soup!
Preparation Time: 15 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for pre-cooking beans, if necessary)
Yield: 6 x 2 cup servings
Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Although this recipe calls for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Sodium can be lowered by using cooked dry-packaged beans, vs. canned in brine.
For vegetarian soup, replace chicken broth with vegetable broth.
Serving suggestions are not included in the nutritional analysis.