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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I got this recipe from Self magazine, it's a great way to get in your daily veggies and fiber! Ingredients:
2 cloves garlic, minced |
1 cup chopped onion |
1 cup chopped celery |
1 teaspoon thyme |
1 tablespoon olive oil |
30 ounces broth |
3 carrots, diced |
1 (14 1/2 ounce) can diced tomatoes |
1 lb zucchini, cut into 1/2 inch slices |
1/4 lb green beans, cut in 1 inch pieces |
3 cups water |
1 teaspoon salt |
1 cup quick-cooking barley |
1 (15 ounce) can white beans |
8 cups spinach leaves |
Directions:
1. In a large pot, over medium heat, cook the garlic, onion, celery and thyme in the olive oil, stirring, for 2 minutes, or until softened.
2. Add the broth, carrots, tomatoes, zucchini, green beans, water and salt.
3. Bring to a boil.
4. Add barley.
5. Reduce heat, simmer 15 minutes.
6. Stir in white beans and spinach, cook 5 more minutes.
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