2 tablespoons olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 medium yellow onions, diced
1 28-ounce jay chopped tomatoes
4 cups vegetable broth
2 sprigs fresh rosemary, minced
1 1/2 cups pearl barley
1 12-ounce jar roasted red peppers, drained and cut into strips
5 ounces fresh baby spinach
1/2 cup castelvetrano olives, pitted and sliced (I omitted these)
1 cup water
salt and ground black pepper to taste
In a large saucepan over medium, heat the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6-7 minutes. Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes stirring occasionally to prevent sticking. Stir in the roasted red peppers, baby spinach, olives and water. Cook until the spinach is wilted, about two minutes. Season with salt and black pepper.