Another good soup from our luncheon at work yesterday.
1/3 cup of uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 small to medium onion
3 cloves garlic, minced
½ tsp dried rosemary
Small package of mushrooms
1 cup chopped yellow bell pepper (I used red it was what I had)
2 tblsp white wine
2 cans white beans
1 can Italian style diced tomatoes
2 cups fresh spinach
Few drops of Tabasco
When I cook all amounts are approximate.
Directions
- Bring the barley and water to a boil in a pot. Cover; reduce heat to low, and simmer 30 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with Tabasco. Continue cooking 10 minutes, or until spinach is wilted.
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