Slow Cooker Bean and Barley Soup

Thick, hearty, and delicious - perfect for a cold winter day! From "Food Network Kitchens: Making It Easy".

• Ready In: 8 hrs 10 mins
• Serves: 4-6

Ingredients

• 1  cup  dried bean mix, picked over and rinsed
• 6  cups water
• 1 (14 ounce) can diced tomatoes
• 3  garlic cloves, smashed
• 2  celery ribs, chopped
• 2  medium carrots, chopped
• 1⁄2 medium onion, chopped
• 1⁄2 cup pearl barley
• 1  bay leaf
• 1 1⁄2 teaspoons kosher salt
• 2  teaspoons  dried Italian seasoning
•  fresh ground black pepper
• 1⁄2 ounce dried porcini mushrooms (optional)
• 3  cups  baby spinach leaves
• 1  cup parmesan cheese, freshly grated
• 1  tablespoon  balsamic vinegar
•  extra virgin olive oil, for drizzling

Directions

1. Put the beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, salt, Italian seasoning, pepper and porcini mushrooms in a slow cooker.
2. Cover and cook on low until the beans are quite tender and the soup is thick, about 8 hours.
3. Stir in the spinach, cheese and vinegar.
4. Cover and let the soup cook until the spinach wilts, about 5 minutes.
5. Taste and adjust seasonings.
6. Ladle the soup into warmed bowls and drizzle each serving with olive oil.