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Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup)

Yield 4 servings (serving size: 1 1/2 cups)
This is a typical hearty Tuscan soup and is the perfect antidote to a cold winter day. It's typically made with farro, and ancient Etruscan grain, but we've substituted barley in its place; it works like a charm.

Ingredients

  • 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

Nutrition Information

  • calories 232
  • caloriesfromfat 30 %
  • fat 7.9 g
  • satfat 1.2 g
  • monofat 5 g
  • polyfat 0.9 g
  • protein 7.9 g
  • carbohydrate 35.3 g
  • fiber 7.1 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 836 mg
  • calcium 85 mg

How to Make It

  1. 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.

  2. 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.