Barley Stew Recipe with Caramelized Onions, White Beans & Spinach
This comforting vegetarian barley stew recipe, filled with spinach and caramelized onions, packs a punch of flavor for a Meatless Monday meal.
Servings: 6 Servings
Calories: 261kcal
Ingredients
- 2 teaspoons olive oil
- 2 medium yellow onions cut in half & thinly sliced
- ¼ cup water
- 1 tablespoon balsamic vinegar
- 3 garlic cloves minced
- ¾ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 1 14.5 ounce can diced tomatoes, including juices
- 1 cup pearl barley
- 4 cups vegetable broth plus more for thinning
- 1 14.5 ounce can cannellini beans
- 3 cups packed fresh spinach leaves
- salt and pepper to taste
Instructions
- Heat olive oil in a large saucepan set over medium heat.
- Add the onions and cook until softened, about 15 minutes.
- Add ¼ cup water, cover the pan and cook until the onions are golden brown, about 15 minutes.
- Add the balsamic vinegar, garlic, thyme, salt and pepper, and cook for additional 30 seconds.
- Add the diced tomatoes and their juices and cook, stirring for 1 minute.
- Add the barley and vegetable broth. Bring the mixture to a boil, cover the pan and reduce heat to medium-low. Simmer until the barley is almost tender, about 40 minutes.
- Stir in the cannellini beans, cover and cook for additional 10 minutes, or until the barley is tender.
- Stir in the spinach and cook until the spinach is wilted, 3 to 4 minutes. Taste and season with salt and pepper, if necessary. If the stew is too thick, add some vegetable broth to thin it. Serve.
Notes
Weight Watchers Points: 7 (SmartPoints), 6 (Points+), 5 (Old Points)
Nutrition
Serving: 1Serving (⅙ of Stew) | Calories: 261kcal | Carbohydrates: 51.1g | Protein: 10.3g | Fat: 2.3g | Saturated Fat: 0.4g | Sodium: 610.5mg | Potassium: 673.3mg | Fiber: 10.8g | Sugar: 5.9g