Bean and Barley Soup

INGREDIENTS
2    cups water
¾   cup dry barley
2    tablespoons olive oil
1    medium white onion, chopped
6    cloves garlic, minced
1    tablespoon dried basil
2    cans (15 ounces) cannellini beans, rinsed
1    can (15 ounces) diced tomatoes
1    can (8 ounces) tomato sauce
3    cups chicken broth
1    teaspoon salt
3    ounces baby spinach, chopped

METHOD

Bring the water to a boil in a medium sauce pan and add the barley, Return to a boil, reduce heat to a low simmer, cover and cook for about 45 minutes or until the barley is soft. Set aside.

While the barley is cooking, prepare all the other ingredients.. Then, place a large sauce pan or stock pot over medium-high heat and add the olive oil. Add the onion and cook for 5 to 6 minutes or until translucent. Add the garlic and cook for 1 minute. Add the basil, beans, tomatoes, tomato sauce, broth and salt. Bring to a boil, reduce to a simmer, cover and cook until the barley is done or at least 10 minutes.

Add the barley with its liquid to the stock pot, bring to a boil, lower the heat to a simmer, cover and cook for 8 to 10 minutes. Remove from the heat and stir in the spinach. Allow the soup to sit for 7 to 8 minutes before serving. This recipe will serve 8 easily.