Quick Spinach and Barley Soup
By: Lady Catherine ...
Published: Thursday, November 7, 2013 - 4:32pm

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

Preparation

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. 2 Add the beans, broth and barley and simmer on low for approximately 10 – 15 minutes. 3 Just before serving add the pastina and continue to saute for another 10 – 12 minutes. 4 Serve with a drizzle of olive oil and fresh grated cheese.