Bean and Barley Soup

Ingredients:

1 cup cranberry, gigante or flageolet beans, picked over and rinsed

1/2 cup pearl barley

3 cloves garlic, smashed

2 medium carrots, roughly chopped

2 ribs celery, roughly chopped

1/2 medium onion, roughly chopped

1 bay leaf

Sea salt

2 teaspoons dried Italian seasoning

Freshly ground black peppercorns

1/2 ounce dried porcini mushrooms

One 14-ounce can Mutti Baby Roma tomatoes, with juice

3 cups cleaned baby spinach leaves

1/4 cup freshly grated Parmesan

Balsamic vinegar

Extra-virgin olive oil, for drizzling