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

Preparation time 15 minutes

Total time: 55 minutes

Ingredients

  1. 2 L (8 cups) of no salt added vegetable broth
  2. 125 mL (½ cup) of pearl barley
  3. 500 mL (2 cups) of frozen squash
  4. 1 can (540 mL) of white beans
  5. 60 mL (¼ cup) grated of parmesan cheese
  6. 500 mL (2 cups) of baby spinach
  7. Salt and pepper (to tatse)

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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