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2 cups vegetable broth
1 cup quick cooking barley
1 med. Red onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
2 tsp olive oil
1 pint sliced baby Portobello (cremini) mushrooms
2 garlic cloves minced
6 oz. fresh spinach
1 15 oz. cannellini beans, rinsed and drained
3 Tbsp. fresh parsley, minced
In a large saucepan, bring broth to a boil. Stir in barley. Reduce heat, cover and simmer 10-12 minutes or until barley is tender. Remove from heat and let stand 5 minutes.
In a large skillet, saute onion, celery, and carrot in oil for 3 minutes. Add garlic and mushrooms and saute 3 minutes longer. Stir in spinach, beans and barley, cook and stir until spinach is wilted. Add parsley and serve.
1 cup serving has 255 calories, 3 grams fat, 0 cholesterol, 532 mg sodium, 47 g carbs, 12 g. fiber, 11 g protein.
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