Servings: 4 (click to scale)
Ingredients
- 1/2 cup pearl barley
- 1 1/2 Tbsp canola oil
- 1/2 cup yellow onion minced
- 6 ounces cremini mushrooms sliced
- 1 tsp garlic clove minced
- 2 1/2 cup low sodium vegetable broth
- 1 tsp fresh sage chopped
- 1 Tbsp sundried tomatoes chopped
- 1/2 cup canned Great Northern beans drained and rinsed
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1/2 cup grated parmesan cheese
- 1 cup baby spinach chopped
- 1 1/2 tsp fresh lemon juice
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Instructions
- Boil barley in plenty of water until tender but not mushy, about 30 to 40 minutes. Drain water and set aside.
- Heat oil in a stock pot and saute onions until light brown, about 10 minutes. Add mushrooms and garlic and saute for another 5 minutes, stirring. Add barley, vegetable broth, sage, sundried tomatoes and beans to cooked vegetables. Bring to a boil and then simmer low partially covered for 20 minutes.
- Season with salt and pepper. Add the spinach and lemon juice just prior to service. Stir to wilt the spinach. Garnish with 2 tablespoon parmesan cheese per serving of soup.
Nutrition
Calories: 225kcal | Carbohydrates: 30g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Sodium: 350mg | Fiber: 6g | Sugar: 3g | Added Sugars: -2g
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