Quick Spinach and Barley Soup
1 lb. fresh baby spinach
1 onion – sliced
3 cloves garlic – chopped
¼ cup chopped carrots
1 quart button mushrooms – sliced
1 tablespoon butter
15 oz. can red kidney beans – drained
1 cup instant barley
5 cups chicken broth
1 tbs. olive oil
¼ cup pastina noodles
Fresh grated Romano or Parmesan cheese
Heat a soup pot with a tablespoon of butter. Add the fresh spinach, onion, garlic, mushrooms and carrots and sauté until the onions are softened.
Add the beans, broth and barley and simmer on low for approximately 10 – 15 minutes.
Just before serving add the pastina and continue to saute for another 10 – 12 minutes.
Serve with a drizzle of olive oil and fresh grated cheese.