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| "Rich, filling and healthy!" |
INGREDIENTS:
5
cups vegetable broth
4
garlic cloves, finely chopped
2
Tbsp. fresh parsley (2 tsp. dried)
2
Tbsp. fresh basil (2 tsp. dried)
2
Tbsp. fresh oregano (2 tsp. dried)
1
1/2 teaspoons fresh thyme (1/2 tsp. dried)
1
1/2 teaspoon fresh rosemary (1/2 tsp. dried)
3
bay leaves
1
teaspoon sugar
1
teaspoon pepper
3
cups tomatoes, cored and chopped
1
cup celery, halve then chop
1
cup carrots, halve then thinly slice
1
cup onion, chopped
2
cups fresh green beans, ends removed and halved
1
1/2 cups zucchini, halved then 1/4” slices
1
can dark red kidney beans, drained and rinsed
1
can white navy beans or cannellini beans, drained and rinsed
1
cup pearl barley
3
cups fresh spinach, chopped
1
cup Parmesan cheese, shredded
PREPARATION:
Crock
Pot Preparation:
1.
In
a large crock pot, add all ingredients through pepper and give a quick stir.
2.
Add
tomatoes through pearl barley; cover and cook on low for 7 hours.
3.
Add
spinach and cook for 1 hour longer.
4.
Top
with Parmesan cheese.
5.
Serve
and enjoy!
Stove
Top Preparation:
1.
In
a large soup pot, add all ingredients through pepper, bring to a low boil.
2.
Add
tomatoes through pearl barley; reduce heat, cover and simmer for 1 – 1 1/2
hours (vegetables should be very tender).
3.
Add
spinach and cook for 10 minutes longer.
4.
Top
with Parmesan cheese.
5.
Serve
and enjoy!
