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Ingredients
  • 4 teaspoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 medium fennel bulb, cored and chopped
  • 5 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 (15 ounce) can cannellini or other white beans, rinsed
  • 1 14-ounce can fire-roasted diced tomatoes
  • 6 cups low-sodium vegetable broth
  • ¾ cup quick-cooking barley
  • 1 (5 ounce) package baby spinach (6 cups)
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon ground pepper
Steps
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