Wednesday, November 25, 2009

Spinach, Bean and Barley Soup

Extended Life for: Spinach, Chilies and Onion

Cooking with wine is one thing I wish I did more of. As the ingredients of the soup simmered in a small amount of white wine, I found myself being transported to a foreign experience, exchanging my snow-covered landscape with rolling hills of vineyards and the golden-orange sunshine of Tuscany. The smell is truly enticing. The recipe however, is hardly my own, I made a few alterations to a recipe off of to fit the ingredients of our household. The original recipe can be found here, while mine is presented below.


1 cup uncooked Pearl Barley
3 cups Green Tea
Olive Oil for sauteing
1 medium Onion, chopped
2 cloves Garlic, minced
1 pkg. Mushrooms, sliced
1 cup Pepper of choice, chopped
2 Tbsp. White Wine
2 cans Garbanzo Beans
1 can diced Tomatoes
2 cups Fresh Spinach, chopped
3-5 cups Green Tea or Chicken Broth
Italian Seasoning
Salt & Pepper


Bring barley to boil in 3 cups water, cover and reduce heat, simmer for 30 minutes. After about 20 minutes, begin preparing the rest of the soup. Saute onion, chilies, and garlic in oil for 1-2 minutes, add mushrooms, saute another 3-5 minutes. Add seasonings and white wine, allow to cook for about 5 minutes (imagine Italy). Stir in barley, beans, tomatoes, spinach and tea/broth. Bring to boil, simmer 10 minutes or longer and finish seasoning to taste. Enjoy with crusty bread and loved ones.

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