White Bean, Spinach, and Barley Stew

This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.

Original recipe makes 6 servings

Ingredients

1 cup uncooked pearl barley
3 cups water
1 teaspoon olive oil
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon dried rosemary
3/4 cup small fresh mushrooms
1 cup chopped yellow bell pepper
2 tablespoons white wine
1 (15.5 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can Italian-style diced tomatoes, drained
2 cups fresh spinach
1 pinch red pepper flakes

  • PREP

    15 mins

  • COOK

    1 hr

  • READY IN

    1 hr 15 mins

Directions

  1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

Nutrition

Calories: 256 kcal
Carbohydrates: 51.3 g
Cholesterol: 0 mg
Fat: 1.7 g
Fiber: 9 g
Protein: 9.4 g
Sodium: 124 mg

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