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

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

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.