BEAN AND BARLEY SOUP by NancyC, adapted from Homemade Soups Made Simple

Makes 6 servings, about 170 calories per serving                      

• 1 1/2 Tablespoons olive oil
• 1 1/4 cups chopped or sliced carrots
• 1 1/4 cups sliced celery stalks
• 1 1/4 cups chopped onion (about 1 large)
• 1 clove garlic, minced
• 3 1/2 cups vegetable broth
• 1 (15-ounce) can red kidney beans, rinsed and drained
• 1 (14 1/2-ounce) can diced tomatoes (or an equivalent amount of fresh diced tomatoes)
• 1/4 cup uncooked pearl barley (I used Quaker® Quick Pearled Barley)
• 2 cups firmly packed chopped fresh baby spinach leaves
• salt and pepper, to taste
• Optional: 1/3 cup freshly grated Parmesan cheese, for sprinkling on top of each serving

Heat oil in a 4-quart saucepan over medium heat. Add the carrots, celery, onion, and garlic. Cook and stir until vegetables are tender, about 10-15 minutes.

Stir in the broth, beans, tomatoes, and barley. Heat to a boil, then reduce heat to low. Cover and cook 30 minutes or until barley is done.

Stir in chopped spinach leaves and season to taste with salt and pepper, if desired. Cook until spinach is tender.

Serve in soup bowls and sprinkle each serving with freshly grated Parmesan cheese, if desired.

Recipe from NancyC | nancy-c.com