Serves 4
1 cup cannelini beans, soaked overnight*
2 Tablespoons extra-virgin olive oil
2 large stalks celery and leafy tops, chopped
1 medium onion, chopped
1 garlic clove, minced
4 cups low-sodium chicken or vegetable broth
4 cups water
1/2 cup uncooked barley (or short-grain brown rice), rinsed
2 medium carrots, chopped
1/2 teaspoon dried oregano
1 can (28-ounce) tomatoes
2 cups chopped spinach
1/4 cup chopped parsley
2 tablespoons red-wine vinegar
Salt and pepper
Soak beans overnight in water. Discard the water, rinse the beans, and set aside to drain.
In the meantime, heat the oil in a large saucepan. Add celery, onion, and garlic and sauté 2 to 3 minutes. Add the broth and water, then the beans, barley, carrots, oregano, and thyme. Simmer 1 to 11/2 hours, or until beans are tender.
Stir in tomatoes, spinach, parsley, and vinegar, stirring well to combine. Continue to simmer on a low until spinach is wilted. Season with salt and pepper, and serve warm.
*For a super-quick version of this soup, you can use canned beans. Just reduce the water to 1 cup and the simmering time to 40 minutes.
Per Serving: 383 Calories; 8g Fat (1g Sat.); 18g Protein; 64g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 362mg Sodium.