Bean Barley Soup
Ingredients
- 4 teaspoons extra-virgin olive oil
- 1 large onion, chopped
- 1 medium fennel bulb, cored and chopped
- 5 cloves garlic, minced
- 1 teaspoon dried basil
- 1 (15 ounce) can cannellini or other white beans, rinsed
- 1 14-ounce can fire-roasted diced tomatoes
- 6 cups low-sodium vegetable broth
- ¾ cup quick-cooking barley
- 1 (5 ounce) package baby spinach (6 cups)
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground pepper
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