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

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

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.

Cooking Light MARCH 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 30%
  • Fat: 7.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 0.9g
  • Protein: 7.9g
  • Carbohydrate: 35.3g
  • Fiber: 7.1g
  • Cholesterol: 0.0mg
  • Iron: 3.1mg
  • Sodium: 836mg
  • Calcium: 85mg
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Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup) Recipe

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