Hearty Bean And Barley Soup

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7 cups fat free, less-sodium chicken broth

1/4 teaspoon crushed red pepper

6 garlic cloves, crushed

2 (4-inch) rosemary sprigs

1 (19-ounce) can dark red kidney beans, rinsed and drained

2 teaspoons olive oil

1 cup chopped onion

1 cup finely chopped carrot

1/4 cup chopped celery

1 (14 1/2-ounce) can diced tomatoes, undrained

1 cup uncooked quick-cooking barley

10 cup torn spinach leaves (about 4 ounces)

1/4 teaspoon freshly ground black pepper

1/2 cup (2 ounces) grated fresh Parmesan cheese

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