• In a large pot, heat 2 tsp EVOO over med-high. Add the mushrooms and 1/8 tsp salt. Reduce heat to medium. Cook 8 min, stirring once.

  • Add 1 tsp EVOO. Stir in the leek and fennel. Cook 3 min. Add carrots, celery, barley, thyme, garlic, and bay leaf. Cook 2 min. Add 10 cups water. Cover and bring to a boil over high. Reduce heat to medium and cook 20 min, until barley is tender.

  • While soup simmers, dice zucchini and yellow squash into 1/4-inch cubes; add during last 5 min of cooking time. Stir in spinach, remaining 1 1/4 tsp salt and freshly ground black pepper to taste.

Nutrition Facts

136 calories; 3 g total fat; 657 mg sodium. 24 g carbohydrates; 5 g protein;