0.3 cup parmesan balsamic vinegar freshly grated for drizzling
1 bay leaf
10 servings pepper black freshly ground
14 ounce canned tomatoes whole with juice canned
2 medium carrots roughly chopped
2 ribs celery roughly chopped
1 cup cannellini beans dried picked over rinsed
0.5 ounce porcini mushrooms dried crumbled
3 cloves garlic smashed
2 teaspoons herb blend dried italian
10 servings kosher salt
10 servings olive oil extra-virgin for drizzling
0.5 medium onion roughly chopped
0.5 cup pearl barley
Equipment
bowl
ladle
pot
slow cooker
Directions
Special equipment: slow cooker
Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes.
Remove the bay leaf and season with salt and pepper.
Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
