Bring chicken broth, crushed red pepper, garlic cloves, and rosemary sprigs to a boil in a cooking pot or Dutch oven; reduce heat to medium-low and cook for 15 minutes. Drain through a strainer or colander into a large bowl and discard excess solids. Then, measure one cup of beans and mash with a fork in a small bowl to create texture. Reserve remaining whole beans. Heat oil in a pan over medium heat. Add the onions, carrots, and celery cooking for 4 minutes. Add broth mixture, mashed beans, whole beans, tomatoes and barley; bring to a boil. Reduce heat and simmer for 15 minutes. Stir in the spinach and black pepper; cook another 5 minutes or until barley is tender. Serve with parmesan cheese and toasted bread.
*All of these ingredients can be found at our store!
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