White Bean, Spinach, and Barley Stew

White Bean, Spinach, and Barley Stew
  • 1 cup uncooked pearl barley
  • 3 cups water
  • 1 teaspoon olive oil
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried rosemary
  • 3/4 cup small fresh mushrooms
  • 1 cup chopped yellow bell pepper
  • 2 tablespoons white wine
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can Italian-style diced tomatoes, drained
  • 2 cups fresh spinach
  • 1 pinch red pepper flakes


  1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
  2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

03/26/2017
White Bean, Spinach, and Barley Stew, recipe PT15M PT1H 5 455 calories

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