Zuppa Di Farro E Fagioli (Tuscan Bean-And-Barley Soup)
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 1/2 teaspoons chopped fresh rosemary
- 5 cups chopped escarole
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 cups water
- 1 cup canned cannellini beans or other white beans, drained
- 1/2 cup uncooked pearl barley
- 1 beef-flavored bouillon cube
- Put the oil and onion in a large saucepan over medium heat. Cook 5 minutes or until lightly browned, stirring occasionally. Stir in rosemary, escarole, salt, and pepper; cook until escarole wilts and all the liquid has evaporated. Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes or until the barley is tender.
- Wine Note: A classic Tuscan comfort food such as this dish calls for Tuscany's famous comfort wine: Chianti. Brolio's affordable 1997 Chianti Classico ($16) befits the humbleness of this soup.
olive oil, onion, rosemary, escarole, salt, black pepper, water, cannellini beans, pearl barley, beef
Taken from www.myrecipes.com/recipe/zuppa-di-farro-e-fagioli-tuscan-bean-and-barley-soup (may not work)