← All recipes

Tuscan Pantry Soup With Lentils And Barley

Make Tuscan Pantry Soup With Lentils And Barley at home with Vegetable Cooking Spray, Med Onion, Garlic, Fat Free Chicken Broth, and Tomatoes. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Vegetable Cooking Spray
• 1
• 3 clove
• 2
• 1
• 1
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/2 tbsp
• 4

Method (preview)

1. 1

   Cook lentils and barley in boiling water until soft, about 30 minutes.

2. 2

   While they cook, make the rest of the soup.

3. 3

   In a saucepan coated with vegetable cooking spray saute the onions.

4. 4

   When they are soft add the garlic and saute until fragrant.

5. 5

   Add the chicken broth, tomatoes and beans.

6. 6

   Simmer to meld the flavors.

7. 7

   When the lentils and barley are tender lightly drain them (reserve liquid) and add them to the soup.

8. 8

   Add the herbs and enough reserved lentil cooking liquid to make soup the desired consistency.

9. 9

   Add more water or broth if needed.

10. 10

    Stir in spinach and cook until wilted.

11. 11

    Serve.

12. 12

    Can be made several hours in advance.

13. 13

    For the prettiest presentation don't add the spinach until right before serving.

14. 14

    This makes 4 generous bowls of soup. Can be doubled.

15. 15

    This was quite filling and very tasty.

16. 16

    Protein; 41g Carbohydrate; 0mg Cholesterol; 697mg Sodium Food Exchanges: 2

17. 17

    It was wonderful.

18. 18

    Cal 377.4

19. 19

    Total Fat 1.3g

20. 20

    Sat Fat 0.3g

21. 21

    Carb 70.6g

22. 22

    Fib 21.1g

23. 23

    Pro 29.8g

24. 24

    Sod 502mg

25. 25

    CFF 2.9%