Italian Barley and White Bean Soup
The best recipe for Italian Barley and White Bean Soup
Servings 6
Calories 134kcal
Cost $
Ingredients
- 2 tablespoons olive oil
- ⅓ cup white onion diced
- 3 cloves garlic minced
- 3 carrots chopped
- 2 stalks of celery chopped
- 4 cups vegetable broth
- 2 cups water
- 5 tablespoons organic tomato paste
- ½ cup dry barley
- 1 bay leaf
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- 1 can of small white beans rinsed and drained (15.5 oz)
- 2-3 large handfuls of baby spinach
- sea salt and pepper to taste
Instructions
- In a large soup pot, heat olive oil over medium-low heat. Add onion and sauté until translucent. Add garlic and sauté until fragrant. Add carrots and celery and sauté until tender crisp.
- Add broth, water, tomato paste, barley, bay leaf, parsley, basil, sea salt and pepper. Bring to a light boil, reduce heat, cover and let simmer for 30 minutes. Add beans and baby spinach and simmer for another 10-15 minutes. Soup is done when barley is tender. Adjust seasoning as needed.
- Serve warm and enjoy :)
Notes
Serve along side a large garden salad for a Meatless Monday meal ready in under an hour :)
Nutrition
Calories: 134kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 762mg | Potassium: 337mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5822IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg