Mediterranean Barley Vegetable Stew - cooking recipe

Ingredients

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

Preparation

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