Total Time
Prep 15 mins
Cook 30 mins

I got this recipe from Self magazine, it's a great way to get in your daily veggies and fiber!

Ingredients Nutrition


  1. In a large pot, over medium heat, cook the garlic, onion, celery and thyme in the olive oil, stirring, for 2 minutes, or until softened.
  2. Add the broth, carrots, tomatoes, zucchini, green beans, water and salt.
  3. Bring to a boil.
  4. Add barley.
  5. Reduce heat, simmer 15 minutes.
  6. Stir in white beans and spinach, cook 5 more minutes.
Most Helpful

I made this last night and my husband (the vegetable hater) loved it. I used brown rice instead of barley just because that is what I had on hand and sprinkled a little grated Parmigiano Reggiano on top. It was very delicious - so glad you posted it Mirjam.

Babs in Toyland March 26, 2002

excellent soup easy to make i'll be making it again

tuke April 16, 2002

A tasty and straight-foreward recipe. I also added Parmesan to the broth. Be sure to saute the initial mixture enough time or the broth will be watery. I will make it again.

lyttleradish September 19, 2004