White Bean, Spinach, and Barley Stew

Recipe View 30 mins In a medium saucepan, combine the pearl barley and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until the barley is tender and most of the water is absorbed. (Approximately 30 minutes)

Recipe View 5 mins While the barley is cooking, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and minced garlic, and cook until softened and fragrant, about 5 minutes. Season with dried rosemary. (Approximately 5 minutes)

Recipe View 5 mins Add the sliced fresh mushrooms and chopped yellow bell pepper to the pot and cook for another 5 minutes, stirring occasionally, until the mushrooms begin to brown and the bell pepper is slightly tender. Deglaze the pot with white wine, scraping up any browned bits from the bottom. (Approximately 5 minutes)

Recipe View 2 mins Stir in the cooked pearl barley, drained cannellini beans, and drained Italian-style diced tomatoes. Season with a pinch of red pepper flakes, salt, and freshly ground black pepper to taste. (Approximately 2 minutes)

Recipe View 3 mins Finally, add the fresh spinach to the pot and cook until wilted, about 2-3 minutes. Stir to ensure the spinach is evenly distributed throughout the stew. (Approximately 3 minutes)

Recipe View Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs, if desired.