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Ingredientes
- 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
View Full Recipe at Comfy Cuisine
