Tuscan Bean and Barley Soup

Very simple, very tasty.


2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
5 cups water
1 cup canned cannellini beans or other white beans, drained
1/2 cup uncooked pearl barley
2 beef-flavored bouillon cubes
4 cups fresh spinach




Put the oil and onion in a large saucepan over medium heat. Cook 5 minutes or until lightly browned, stirring occasionally. Stir in rosemary, salt, and pepper. Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes or until the barley is tender.

Add spinach. Serve immediately - before the spinach loses its bright green color.




--Adapted from Cooking Light magazine