INGREDIENTS
(serves 6-8)
¾ Cup pearled barley, cooked (or 1 Cup uncooked shell pasta)
2 Tablespoons olive oil
1 Cup carrots, chopped
1 Cup celery, diced
1 small onion, diced
1-2 Cups baby spinach, roughly chopped
1 medium zucchini (optional)
3 medium cloves garlic, minced
3 Tablespoons tomato paste
1 Tablespoon dried basil
1 teaspoon dried oregano
¾ teaspoon dried thyme
2 bay leaves
1 teaspoon balsamic vinegar
1 teaspoon salt
½ teaspoon pepper
32 ounces vegetable broth, more if needed
28 ounces canned Italian style diced tomatoes
½ Cup canned kidney beans, drained/rinsed
½ Cup canned cannellini beans, drained/rinsed
1 Cup water
parsley, fresh (garnish)
Parmesan cheese, grated (garnish)
METHOD
Cook barley or pasta according to package directions, set aside. In a large pot, heat olive oil over medium heat and sauté carrots, celery, onion, and garlic until softened, 3-4 minutes. Add basil, oregano, thyme, let cook 1-2 minutes. Add tomato paste, diced tomatoes, zucchini, beans, bay leaves, broth, and water. Stir to combine and let come to a boil. Reduce heat, let simmer 20-30 minutes. Add barley or pasta, cook 5 more minutes. Stir in spinach, cook 1-2 minutes, add additional broth or water if needed. Add salt and pepper to taste, stir in balsamic vinegar. Serve with warm French bread and garnish with Parmesan cheese and fresh parsley.
