Bean and Barley Soup

• vegetable oil↗2 ст. л. tbsp
• large onion↗1

  finely chopped

• fennel bulb↗1

  cut into quarters, core removed

• garlic cloves↗5

  pressed

• canned chickpeas↗400г g

  drained and rinsed

• chopped tomatoes2 × 400 г консервованих g
• vegetable broth↗600мл ml
• pearl barley↗250г g
• canned butter beans215г g

  drained and rinsed

• bag of young spinach100г g

  leaves

• grated Parmesan

  for serving

Step-by-step instructions

1. 1

   Heat the oil in a pot over medium heat, add the onion, fennel and garlic and sauté until the vegetables are soft and lightly browned, about 10–12 minutes.

2. 2

   Blend half of the chickpeas and add them to the pot together with the tomatoes, broth and pearl barley. Add another can of water, bring to a boil, then reduce the heat and simmer covered for 45 minutes or until the barley is tender. If the liquid evaporates, add another can of water.

3. 3

   Add the remaining chickpeas and butter beans. After a few minutes, stir in the spinach and cook until the leaves wilt, about 1 minute. Season to taste and serve, sprinkled with grated Parmesan.