Ingredients

• 1 cup dried multi-bean mix, picked through and rinsed
• 1/2 cup pearled barley
• 1/2 teaspoon Italian seasoning blend
• 6 sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 stalk celery, diced
• 1 leek, light green and white parts rinsed and sliced
• One 14-ounce can no-salt-added diced tomatoes
• Kosher salt and freshly ground black pepper
• 3 cups baby spinach
• 1/4 cup grated Parmesan, for garnish
• 2 tablespoons chopped fresh basil, for garnish
• 2 tablespoons extra-virgin olive oil, for garnish
• Crushed red pepper, for garnish
• Balsamic vinegar or lemon juice, for serving

Instructions

1. Combine 6 cups of water, the beans, barley, Italian seasoning, sun-dried tomatoes, garlic, carrots, celery, leeks, tomatoes, 2 1/2 teaspoons salt and some pepper in a slow cooker insert. Cook on low for 8 hours. When ready to serve, stir in the spinach until it wilts. If the soup looks too thick, add a little more water. Divide evenly among six bowls.
2. Garnish each bowl with 1 tablespoon grated Parmesan, basil, olive oil and a pinch of crushed red pepper. Drizzle some balsamic vinegar or lemon juice over the top.