Yup, that is what it is called and that is what it feels like. This recipe was taken from Self Magazine, September 2001. I came across it recently - stuffed in one of my cookbooks. I've made it twice and I feel compelled to share because it has been bringing me loads of pleasure.
2 cloves garlic (I used 6 in my first batch and 0 in my second)
1 cup chopped onion
1 cup chopped celery
1 tsp thyme
1 tbsp olive oil
14.5 oz chicken broth (or veggie broth)
3 carrots, diced
1 14.5 oz can diced tomatoes (I used 2-3 cans: 2 fire roasted and at least 1 can preserved with hot green chiles - you could also dice fresh chiles or another pepper if you like it hot)
1 lb zucchini, cut in 1/2 inch slices
1/4 lb green beans, cut in 1 inch pieces
3 cups water
1 tsp salt
1 cup quick-cooking barley (I left this out but it sounds like a yummy addition)
1 15 oz can white beans
8 cups spinach leaves
I'm not very precise in recipes and this particular recipe allows for plenty of room to change it up. It is delicious, as is, or sprinkled with parmesan ~ served with a side of whole grain bread ~ better yet, whole grain bread grilled with a sharp cheddar cheese. Enjoy!
