Tuscan Bean Soup

One of my dear friends, Karen Ranzerbach, shared her recipe with me. It is easy, absolutely delicious and makes a hearty meal!

Serves: 4 Prep: 10 minutes

Cook:  55 minutes

INGREDIENTS:

• 1 cup chopped onion
  
• 1/2 cup chopped celery
  
• 3 cloves garlic, minced
  
• 2 tablespoons olive oil
  
• 1 tablespoon flour
  
• 1 teaspoon dried rosemary leaves
  
• 1/4 teaspoon dried thyme leaves
  
• 1/4 teaspoon black pepper
  
• 4 cans (14.5 oz each) reduced-sodium chicken broth
  
• 1 can (15 oz) of each: black beans, white beans, kidney beans, and garbanzo beans, drained and rinsed.
  
• 1/3 cup pearl barley
  
•  3tablespoons tomato paste
  
• 1 russet potato , peeled, cut into 1/2 inch pieces…I sometimes use sweet potato.
  
• 1 cup sliced carrots
  
•  About  2 cups packed sliced spinach leaves
  
• A couple of shakes of red pepper flakes

DIRECTIONS:

• In a large saucepan cook onion, celery and garlic in oil until soft.  Stir in flour, herbs and pepper. Cook 2 or 3 minutes longer. 
• Add chicken broth, beans,barley, and carrots. Cook 20 minutes.
  
• Add potato and continue cooking, uncovered, another 20 minutes.
  
• Add spinach and red pepper flakes. Cook for another 10 minutes.
  
• Serve warm or at room temperature