White Bean, Spinach, and Barley Stew

This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.

Step: 1

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

Step: 2

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.

Per Serving: 256 calories; protein 9.4g; carbohydrates 51.3g; fat 1.7g; sodium 123.5mg.

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