Hearty Bean and Barley Soup

7 c. chicken broth
¼ tsp crushed red pepper
6 garlic cloves crushed
2 rosemary sprigs
1 can kidney beans rinsed
2 tsp olive oil
1 c. chopped onion
1 c finely chopped carrot
¼ c. chopped celery
1 can diced tomatoes undrained
1 c. uncooked quick barley
10 c. torn spinach leaves (4 oz)
¼ tsp pepper
½ c. grated parmesan

Bring first 4 ingredients to a boil. Reduce to med-low and cook 15 min. Strain liquid. Measure 1 c. beans and mash with a fork in a bowl. Reserve remaining beans. Heat oil in pan over med heat. Add onions, carrot and celery. Cook 4 min. Add broth, mashed beans, whole beans, tomatoes, and barley and bring to a boil. Reduce heat and simmer 15 min. Stir in spinach and pepper. Cook 5 min or until barley is tender. Serve with cheese.