A hearty, spicy, and simply delicious soup that is easy to prepare and just gets better the longer it cooks/sits. Perfect for cold winter days. Serve with a salad or homemade bread for a real treat.
yield: 8 1-cup servings
7 cups chicken broth
1/4 tsp crushed red pepper
6 garlic cloves, minced
19 oz dark red kidney beans, rinsed and drained
2 tsp olive oil
1 cup chopped carrot
1 cup chopped onion
2 stalks celery, chopped
14 1/2 oz diced tomatoes
1 cup uncooked quick-cooking barley
4 oz torn spinach leaves
1/4 tsp pepper
1. Measure one cup of kidney beans and mash with a fork.
2. Heat oil in large dutch oven over medium-high heat. Add onion, carrot, celery, garlic, and crushed red pepper. Sauté 4 minutes or until tender. Add broth, tomatoes, barley, and mashed and whole beans. Bring to a boil. Reduce heat; simmer 30 minutes.
3. Add spinach and pepper. Simmer 10 minutes or until barley is tender. Sprinkle each serving with Parmesan.