Tuscan Bean Soup
Makes 6 servings(about 2 cups each)
1 cup chopped onions
1/2 cup celery 3 cloves garlic, minced 1 tablespoon olive oil 1 tablespoon flour
2/4 to 1 teaspoon dried rosemary leaves
3/4 teaspoon dried thyme leaves 2 bay leaves 1 whole cloves
4/4 teaspoon pepper 4 cans(14 1/2 ounces each) low-salt vegetable broth 1 can(17 ounces) green baby
lima beans, drained and rinsed 1 can(15 ounces) garbanzo beans, drained and rinsed 1 can(15
ounces) red beans, drained and rinsed 2 tablespoon low-sodium tomato paste 1 1/2 cups cooked
regular or quick-cooking barley 1 large Idaho potato, unpeeled, cut into 1/2-inch pieces 1 cup
sliced carrots 1 cup packed sliced spinach leaves
Saute onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs
and pepper and saute until onions are tender, 2 to 3 minutes longer. Add vegetable broth, beans
and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25
minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time.
Discard bay leaves.
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