Put beans, water, tomatoes and their juices, garlic, celery, carrots, onion, barley, bay leaf, 1 1/2 tablespoons salt, herb blend, pepper, and porcini mushrooms (if using) in a slow cooker; cover and cook on LOW until the beans are quite tender and the soup is thick, about 8 hours.
Stir in the spinach, cheese, and vinegar, cover, and let the soup cook until the spinach wilts, about 5 minutes. Taste and season with salt and black pepper, to taste.
Ladle the soup into warmed bowls and drizzle each serving with olive oil.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 69 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 14.7mg||5 %|
|Sodium 1266mg||44 %|
|Potassium 562mg||15 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 23.4g|
|Protein 12.8g||18 %|
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Calories per serving: 233
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