Made by Raquel

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This hearty bean soup combines cannellini and butter beans with a classic mirepoix, plenty of fresh garlic, herbs, spices, and a generous amount of spinach. The beans give the broth a naturally creamy body, while barley turns each bowl into an especially satisfying, iron-focused meal.

Ingredients:

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•   2 tbsp olive oil
•   1 medium yellow onion (diced)
•   2 medium carrots (diced)
•   2 stalks celery (diced)
•   5 cloves garlic (minced)
•   1 tsp dried thyme
•   1 tsp dried oregano
•   1/2 tsp smoked paprika
•   1/4 tsp red pepper flakes (optional)
•   2 15oz cans cannellini beans (drained and rinsed)
•   2 15oz cans butter beans (drained and rinsed)
•   4 cups low-sodium vegetable broth
•   1 large container fresh baby spinach
•   1/4 cup fresh parsley (chopped)
•   sea salt (to taste)
•   freshly ground black pepper (to taste)
•   1 cup pearl barley
•   3 cups water (or low-sodium vegetable broth)
•   pinch sea salt
•   fresh parsley (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the BARLEY according to package directions using water or low-sodium vegetable broth and a pinch of sea salt. Once tender, set aside and keep warm.
2. Heat the OLIVE OIL in a large soup pot over medium heat.
3. Add the ONION, CARROTS, AND CELERY. Cook, stirring occasionally, until the vegetables begin to soften.
4. Add the GARLIC, DRIED THYME, DRIED OREGANO, SMOKED PAPRIKA, AND RED PEPPER FLAKES, if using. Cook briefly, stirring frequently, until the garlic and spices become fragrant.
5. Add the CANNELLINI BEANS, BUTTER BEANS, AND VEGETABLE BROTH. Stir well and bring the soup to a gentle simmer.
6. Continue simmering until the vegetables are tender and the flavors have developed.
7. Lightly mash some of the BEANS directly in the pot using the back of a spoon or a potato masher. Leave plenty of the beans whole so the soup develops a naturally creamy broth while retaining a hearty texture.
8. Add the FRESH SPINACH a few handfuls at a time, stirring as it wilts into the soup. Continue until all of the spinach has been incorporated.
9. Stir in the FRESH PARSLEY. Taste and season with SEA SALT AND FRESHLY GROUND BLACK PEPPER as needed.
10. Spoon the cooked BARLEY into serving bowls and ladle the warm bean and spinach soup over or around it. Finish with additional fresh parsley and freshly ground black pepper, if desired.