1 tablespoon olive oil
2 large carrots, peeled and coarsely chopped (about 1 cup)
2 stalks celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
4 cups Vegetable Broth
1 can (about 15 ounces) kidney beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, drained
¼ cup uncooked pearl barley
2 cups firmly packed chopped fresh spinach/Kale

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 in the broth, beans, tomatoes, and barley 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.