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Quick Spinach and Barley Soup 1
Prep: 5 min Cook: 27 min Servings: 5by Catherine Pappas920 recipes>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
- 15 oz. can red kidney beans – drained
- 1 cup instant barley
- 5 cups chicken broth
- 1 tbs. olive oil
- ¼ cup pastina noodles
- Fresh grated Romano or Parmesan cheese
Directions
- 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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