White Bean, Spinach, and Barley Stew

Ingredients

• 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

Directions

Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.

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.