12 ingredients
2 clove Garlic raw
2 tsp Olive or extra virgin olive oil
1/2 cup, chopped Onions raw
24 fl oz Vegetable broth or bouillon low sodium
2 cup Tomato puree canned no salt added
1 cup Barley pearled dry uncooked
15 oz Kidney beans canned no salt added
15 oz Cannellini or white kidney beans canned no salt added
1 tsp, ground Oregano dried
1 tsp, ground Basil dried
2 cup Spinach all varieties raw
1/2 cup Vegan parmesan cheese
6 steps
- Mince garlic.
- Heat oil in Dutch oven. Add garlic and onion to oil and saute until tender.
- Add all remaining ingredients to Dutch oven except for spinach and vegan Parmesan cheese.
- Bring to a boil, turn heat down, and then simmer for about 40 minutes so that barley is tender. Stir occasionally.
- Add spinach at the very end of cooking so that it just wilts.
- Top each bowl of soup with 1 tbsp vegan Parmesan cheese.
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