2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp dried basil
1 tsp parsley flakes
1 tsp thyme
1 tsp black pepper
2 cups fresh spinach, chopped
10 cups broth
15 oz can crushed tomatoes
15 oz can petite cut tomatoes
15 oz can garbanzo or kidney beans, drained
1/4 cup barley
1/4 cup split or frozen peas
2 medium carrots, chpped
1/2 cup small pasta shells
1. Saute onion and garlic in olive oil for 7 minutes, add spices and saute 3 more minutes. Add spinach and sauteé a minute or so.
2. Pour in broth, tomatoes, beans, barley, and peas. Bring to a boil, reduce heat and simmer for 40 minutes or until barley (and split peas) are tender.
3. Add carrots and pasta, bring back to a simmer for 10 minutes or until pasta is al dente.
You can also add a diced sweet potato or winter squash at the beginning with the onion.
