Mediterranean Barley Vegetable Stew

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 shallots, finely chopped
• 2 medium yellow onions, diced
• 28 ounces diced fire-roasted tomatoes
• 4 cups vegetable broth
• 2 sprigs fresh rosemary
• 1 1/2 cups pearl barley
• 12 ounces roasted red peppers, drained and cut into strips
• 5 ounces fresh spinach
• 1/2 cup castelvetrano olive, pitted and sliced
• 1 cup water
• salt, to taste
• fresh ground black pepper, to taste

1. In a large saucepan, heat olive oil.
2. Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
3. Add tomatoes, broth, rosemary and barley.
4. Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
5. Stir in the roasted red peppers, spinach, olives, and water.
6. Cook until spinach is wilted, about 2 minutes.
7. Season with salt and freshly ground black pepper.
8. Remove rosemary sprigs before serving.

olive oil, garlic, shallots, yellow onions, tomatoes, vegetable broth, rosemary, pearl barley, red peppers, fresh spinach, castelvetrano olive, water, salt, fresh ground black pepper

Taken from www.food.com/recipe/mediterranean-barley-vegetable-stew-446456 (may not work)