Heat the oil in a 4-quart saucepan over medium-high heat. Add the carrots, celery and onion. Cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir the broth, beans, tomatoes and barley in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the barley is tender.Stir in the spinach and cook until the spinach is wilted. Season to taste.
1 tablespoon olive oil2 large carrot, peeled and coarsely chopped (about 1 cup)2 stalks celery, sliced (about 1 cup)1 large onion, chopped (about 1 cup)4 cups Swanson® Vegetable Broth1 can (about 15 ounces) kidney beans, rinsed and drained1 can (14.5 ounces) diced tomatoes, drained0.25 cup uncooked pearl barley2 cups firmly packed chopped fresh spinach
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