| This recipe is liked by 2 person(s). |
Barley Soup With Spinach and Parmesan
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 2 teaspoons | extra-virgin olive oil |
| 1 small | onion, chopped |
| 3/4 cup | barley |
| 1 tablespoon | chopped fresh thyme |
| 1/2 teaspoon | dried thyme, alternative |
| Salt | |
| pepper | |
| 4 cups | reduced-sodium chicken or vegetable broth, divided |
| 1 package (10 oz) | frozen spinach, thawed |
| 1/4 cup | grated Parmesan cheese |
| Instructions Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often. Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese. Nutritional information Per serving: 180 calories; Fat: 4g; Sat:1; Carb: 26g; Prot: 11g; Fiber: 7g; Na: 661mg; Chol: 4mg | |
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