Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	327.68 Kcal (1372 kJ)
Calories from fat	31.59 Kcal
		% Daily Value*
Total Fat	3.51g	5%
Sodium	243.52mg	10%
Potassium	1117.36mg	24%
Total Carbs	58.3g	19%
Sugars	7.3g	29%
Dietary Fiber	17.6g	70%
Protein	17.54g	35%
Vitamin C	18.7mg	31%
Vitamin A	0.3mg	10%
Iron	4.6mg	26%
Calcium	81.3mg	8%

Amount Per 100 g
Calories	127.87 Kcal (535 kJ)
Calories from fat	12.33 Kcal
		% Daily Value*
Total Fat	1.37g	5%
Sodium	95.03mg	10%
Potassium	436.01mg	24%
Total Carbs	22.75g	19%
Sugars	2.85g	29%
Dietary Fiber	6.87g	70%
Protein	6.85g	35%
Vitamin C	7.3mg	31%
Vitamin A	0.1mg	10%
Iron	1.8mg	26%
Calcium	31.7mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free,
high fiber

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