Step 1

Prepare all your ingredients. Cook barley according to package directions.

Step 2

In a stockpot, heat the oil over medium.

Step 3

Sauté onions, celery, and garlic until soft. (Though not as good as fresh, you can still make this delicious Italian bean soup with dried garlic, dried onion, and dried celery.)

Step 4

Add flour, stirring constantly about 30 seconds until combined.

Step 5

Add rosemary, thyme, bay leaves, clove, and salt and pepper, stirring for about a minute.

Step 6

Pour in vegetable broth and all the beans.

Step 7

Add tomato paste and stir until combined.

Step 8

Let the soup come to a boil, and then reduce heat to simmer, cooking for about 20 minutes.

Step 9

Add potatoes and carrots and cook for about 15 minutes until tender.

Step 10

Add barley and spinach and cook until the spinach is just wilted and the barley is warm, about 5 minutes.

Step 11

Remove bay leaves.

Step 12

Serve warm with a loaf of crusty bread or crackers.