Ingredients
- 3⁄4 cup chopped onion
- 1 fennel bulb chopped
- 1⁄2 Tbsp organic canola or veggie oil
- 2 cloves garlic, finely chopped
- 3⁄4 cup thin slices of bell pepper
- 1⁄2 cup green peas
- 1 cup pearl barley
- 1 tsp dried thyme
- 1 tsp dried marjoram
- 4 cups vegetable stock
- Salt and freshly ground black pepper, to taste
- 1 cup spinach leaves, torn into pieces
- 1⁄4 cups grated Parmesan cheese
- 2 Tbsp fresh basil, finely chopped
