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

recipe
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.

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

March 2001
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