Cooking Directions

• Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. 
• Stir the broth, beans, tomatoes and barley in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.
• Stir in the spinach and cook until the spinach is wilted.  Season to taste.

Ingredients

• 1 tablespoon olive oil
• 2 large carrot, peeled and coarsely chopped (about 1 cup)
• 2 stalks celery, sliced (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 4 cups Swanson® Vegetable Broth
• 1 can (about 15 ounces) kidney beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, drained
• 0.25 cup uncooked pearl barley
• 2 cups firmly packed chopped fresh spinach