INGREDIENTS
1/4 tsp
black pepper
14 1/2 oz
canned tomatoes
1 cup
carrot
1/4 cup
celery
1/4 tsp
crushed red pepper
6
garlic cloves
7 cups
low sodium chicken broth
2 tsp
olive oil
1 cup
onion
2 oz
parmesan cheese
1 cup
quick cooking barley
19 oz
red kidney beans
2 sprigs
rosemary
4 oz
spinach leaves