Vegetable Barley Soup
Serves 10

This is a great hearty winter soup that is low in calories, yet filling. Many great ingredients go into this recipe, and they're all important, so don't leave any out-even the jalapeno pepper! A pot will last you for days, so you may want to freeze some before you add the spinach and cheese. Making soup from fresh, wholesome ingredients is simple and much more delicious than anything you could find in a can.

- Jessica Siegel, Registered Dietitian

Ingredients
2 tablespoons Napa Valley organic olive oil
2 stalks celery, chopped
2 medium organic onions, chopped
2 large Melissa's organic shallots, chopped
3 medium carrots, chopped
4 cloves Melissa's organic garlic, chopped
1 large green jalapeno pepper, seeded and minced
1 ½ teaspoons dried ground sage
1 teaspoon dried ground thyme
4 cups Pacific Natural Foods organic free range chicken broth or vegetable broth, plus more for reheating
3 cups water
3/4 cup Springfield pearl barley
¾ cup Sabarot green lentils
2 14.28 ounce cans Carmelina e…San Marzano Italian chopped tomatoes
¼ cup Pinot Grigio or other white wine
¼ teaspoon salt
¼ teaspoon pepper
8 ounces organic baby spinach
10 tablespoons grated Parmigiano Reggiano cheese

Directions
– Heat oil in a large soup pot over medium-high heat. Add celery, onions, shallots and carrots. Cook until onions are clear, about 5 minutes. Add garlic, jalapeno sage and thyme; cook 30 seconds.
– Pour in broth, water, barley, lentils and tomatoes with juice. Cover and bring to a boil. Reduce heat to medium-low and crack the pot lid. Simmer for 60 minutes, stirring occasionally. Add more water as necessary.
– Uncover, and stir in white wine, salt and pepper. Add spinach, stir to wilt, about 2 minutes, and ladle into bowls. Tope each bowl with 1 tablespoon of cheese.

© Arden Group, Inc. All Rights Reserved