Ingredients
2
tablespoons garlic-flavored oil
1
large onion, chopped (1 cup)
6
ounces portobello mushrooms, sliced
2
cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
3/4
cup uncooked quick-cooking barley
1
teaspoon dried thyme leaves
1
can (15 to 19 ounces) cannellini beans, rinsed and drained
3
cups lightly packed spinach leaves, cut into 1/2-inch strips
3/4
cup shredded Parmesan cheese
Preparation
Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.
