1 medium fennel bulb, cored and chopped
5 cloves garlic, minced
1 tsp dried basil
1 15 oz can cannellini or other white beans, rinsed
1 14 oz can fire-roasted diced tomatoes
2 - 3 T tomato paste
6 cups low-sodium chicken broth
3/4 cup quick-cooking barley or 1 1/2 cups cooked barley
1 5 oz package baby spinach (6 cups)
1/4 cup grated Parmesan cheese
1/4 tsp ground pepper
Balsamic vinegar
Spray oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender ad just beginning to brown, 6 to 8 minutes.
Mash 1/2 cup of beans. Stir the mashed and whole beans, tomatoes, tomato paste, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper. Add balsamic vinegar to taste.
Serves: 4 - 2 1/2 cups
Nutrition Info:
323 cals
7g fat
2g sat fat
4mg cholesterol
55g carbs
13g protein
13g fiber
767 mg sodium
795mg potassium
