INGREDIENTS
1 tbsp
balsamic vinegar
14 1/2 ozs
canned cannellini beans
14 1/2 ozs
canned tomatoes
3/4 tsp
dried thyme
3
garlic cloves
1/2 tsp
ground pepper
1/2 tsp
kosher salt
2 tsps
olive oil
1 cup
pearl barley
6 servings
salt and pepper
3 cups
spinach leaves
4 cups
vegetable broth
1/4 cup
water
2 media
yellow onions