Bean & Barley Soup

This is a healthy soup that is quick to throw together and tastes like it has simmered for hours.  Barley replaces the pasta here - but this soup tastes like Pasta Fagioli!

4 tsp. extra-virgin olive oil 1 large onion, chopped 1 medium fennel bulb, cored and chopped 2 cloves garlic, minced Basil to taste (dried or fresh) 1 15-ounce can cannellini or other white beans, rinsed 1 14-ounce can fire-roasted diced tomatoes 6 cups low-sodium chicken or vegetable broth 3/4 cup quick-cooking barley (or 1-1/2 cups cooked barley) 1 5-ounce package baby spinach 1/4 cup grated Parmesan cheese Freshly ground black pepper to taste
Heat oil in a Dutch oven or medium-high heat.  Add onion, fennel, garlic and basil; cook until vegetables are tender and just beginning to brown, 6-8 minutes. Stir in the beans, tomatoes, broth and barley.  Bring to a boil over high heat.  Reduce heat to medium-low and simmer until barley is tender, about 15 minutes.  Stir in spinach and cook until wilted.  Remove from heat.  Stir in cheese and pepper. ~Eating Well 2013