Tuscan Bean Soup

1          cup chopped onion (1 medium)
1/2       cup chopped celery
3          cloves garlic, minced
1          tablespoon olive oil
1          tablespoon flour
1          teaspoon dried rosemary leaves
1/4       teaspoon dried thyme leaves
1/4       teaspoon black pepper
4          cans (14.5 oz. each) reduced-sodium chicken broth
1 1/2    cups cooked* baby lima beans, or 1 can (15 oz.) green baby lima beans, drained
1 1/2    cups cooked* or 1 can (15 oz.) garbanzo beans, drained
1 1/2    cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed
1/3       cup pearl barley
2          tablespoons tomato paste
1          large russet potato, unpeeled, cut into 1/2 inch pieces
1          cup sliced carrots (2 medium)
1          cup packed sliced spinach leaves

*1/2 cup dry make 1-1/2 cups cooked.

In a large saucepan cook onion, celery and garlic in oil until soft, 2-3 minutes. Stir in flour, herbs and pepper; cook until onions are tender, 2-3 minutes longer.

Add chicken broth, beans, barley and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20-25 minutes, adding potato, carrots and spinach during last 10 minutes of cooking time. Makes 9 cups. Serves 8

Nutritional Information per Serving:

Calories 236, Protein 12 g, Carbohydrates 41 g, Fat 3 g, Calories from fat 13%, Cholesterol 0 g, Fiber 9 g, Folate 153 mcg, Sodium 420 mg