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Tuscan Beef & Barley Soup

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Submitted by: p.a.harmon

 

With cannelloni beans, tomatoes, basil, and oregano, this is truly an Italian-flavored soup.
 

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 1/2 lb. beef stew meat, cut into 1-inch cubes
  • 1 cup chopped onion
  • 1 large clove garlic, minced
  • 1 14.5-oz. can chicken broth
  • 1 14.5-oz. can Italian-seasoned diced tomatoes, undrained
  • 1 15.5-oz. can cannellini beans, undrained
  • 2 cups torn fresh spinach
  • 1 cup quick-cooking barley
  • 1 cup water
  • 2 tablespoons chopped fresh basil
  • 1 tsp. dried oregano, crushed
  • 1/4 tsp. crushed red pepper (optional)
  • Grated Romano cheese

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Method

Heat olive oil in a large heavy pot. Brown stew meat in hot oil. Add onion and garlic; saute until tender. Stir in chicken broth, undrained tomatoes, cannelloni beans, spinach, barley, water, basil, oregano, and, if desired, crushed red pepper. Bring to boiling. Reduce heat and simmer for 20 to 25 minutes or until barley is tender. Sprinkle each serving with Romano cheese.

 

Notes: Just add crusty Italian bread and a fresh green salad for a complete meal.

 

Number of Servings: 5-6

 

Submitted by: p.a.harmon ()

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