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  • Squash, Spinach & White Bean Soup by Geneviève O’Gleman
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Squash, Spinach & White Bean Soup by Geneviève O’Gleman

Squash, Spinach & White Bean Soup by Geneviève O’Gleman | Squash, Spinach & White Bean Soup by Geneviève O’Gleman | 55 minutes
Squash, Spinach & White Bean Soup by Geneviève O’Gleman
Squash, Spinach & White Bean Soup by Geneviève O’Gleman
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Recipe details

Ingredients

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Directions

  1. In a large pot, bring broth to a boil over high heat.
  2. Rinse barley in a strainer under cold water and drain.
  3. Reduce heat to medium-low, add barley and cook for 30 minutes or until barley is tender. Add squash 5 minutes before barley is done cooking.
  4. Meanwhile, rinse and drain beans. Grate Parmesan using a fine grater.
  5. Add beans and spinach to pot. Continue cooking for 2 minutes. Season generously with pepper and add a pinch of salt. Season to taste as needed.
  6. Divide pasta between 4 bowls and top with grated Parmesan. Serve with bread.

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