Bean and Barley Leek Soup

Make 3 cups of cooked barley ahead of time and have it on hand when cooking the soup.

Ingredients

• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 2 leeks, diced
• 3 carrots, diced
• 1 bulb fennel, sliced thin (1 cup)
• 1 (15 ounce) can no-salt added diced tomatoes
• 1 teaspoon Herbes de Provence
• 4 cups low-sodium vegetable broth
• 2 (15 ounce) cans white beans,rinsed and drained
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 4 ounces spinach, chopped (2 cups)
• 3 cups cooked barley
• 1/2 cup chopped parsley
• 1/4 cup crumbled feta, optional
• 1 teaspoon of lemon zest

Instructions

1. Heat a large sauté pan over medium heat.
2. Add oil, garlic, leeks, carrots, cabbage, and fennel; sauté for
   about 3-4 minutes.
3. Add tomatoes, Herbes, broth, beans, salt, and pepper. Bring to
   simmer and cook for 2 minutes.
4. Add lemon zest, spinach, and barley; cook until heated
   through.
5. Garnish with parsley and feta.