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Spinach Vegetable Barley Bean Soup

Jeanette
  • 80 minutes
  • Serves 6

INGREDIENTS

4 handfuls

Baby spinach

1 tsp

Basil or 1 dried thyme, stem fresh

15 oz

Cannellini beans or other beans

2

Carrots

2

stalks Celery

1

Onion, medium

1

sprigs Thyme or 1 dried thyme, fresh

1 tbsp

Tomato paste

8 cups

Vegetable broth

1 cup

Barley, quick-cooking

1 tbsp

Olive oil, extra-virgin

1

Medium leek (white and pale green parts only, washed thoroughly and thinly sliced)