Ingredients
- 1 cup dried multibean mix or Great Northern beans, picked over and rinsed
- 6 cups water
- 1 (14-ounce) can whole tomatoes, with juice
- 3 cloves garlic, smashed
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1/2 medium onion, chopped
- 1/2 cup pearl barley
- 1 bay leaf
- 1 1/2 tablespoons kosher salt, plus additional for seasoning
- 2 teaspoons dried Italian herb blend
- Freshly ground black pepper
- 1/2 ounce dried porcini mushrooms, optional
- 3 cups cleaned baby spinach leaves (about 3 ounces)
- 1 cup freshly grated Parmesan
- 1 tablespoon balsamic vinegar
- Extra-virgin olive oil
Directions
Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.
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By becca_10842879
NY, NY
on December 19, 2011
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This recipe turned out really good with some modifications. I used cannelloni beans and soaked them overnight. I added the rind of a chunk of Parmesan cheese that I had in the freezer and left out the salt. I also added four cups of chicken broth and two cups water. I slow cooked for seven hours, put the spinach and some grated Parmesan and then slow cooked for another thirty minutes of so. It came out more of a stew. I really enjoyed it and am very happy that I read the reviews about soaking the beans before. I also am happy that I left out the salt. It was salty enough with the cheese.
By jennifer.rae.ha...
Lowell, AR
on July 05, 2011
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I loved the soup, although next time, I would add less salt. It seemed a bit salty to me. With the parmesan, which is already salty, a tablespoon and a half of extra salt is a bit too much. And, I think I might add more spinach next time. I cooked on high for four hours and then on low for one hour, and it came out perfectly done.
By shannypants
Thornton, CO
on February 21, 2011
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Overall, this was just ok. The beans didn't get tender in time, but overall it had a nice flavor. I would definitely recommend soaking the beans ahead of time.
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