Quick Spinach and Barley Soup 1 Recipe
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
Directions
- 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.
- Add the beans, broth and barley and simmer on low for approximately 10 – 15 minutes.
- Just before serving add the pastina and continue to saute for another 10 – 12 minutes.
- Serve with a drizzle of olive oil and fresh grated cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 5 servings | |
| Calories 314 | |
| Calories from Fat 60 | 19% |
| Total Fat 6.86g | 9% |
| Saturated Fat 2.36g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 750mg | 31% |
| Potassium 949mg | 27% |
| Total Carbs 51.28g | 14% |
| Dietary Fiber 14.2g | 47% |
| Sugars 3.51g | 2% |
| Protein 13.99g | 22% |
