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.

Recipe by Cooking Light March 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

232 calories; calories from fat 30%; fat 7.9g; saturated fat 1.2g; mono fat 5g; poly fat 0.9g; protein 7.9g; carbohydrates 35.3g; fiber 7.1g; iron 3.1mg; sodium 836mg; calcium 85mg.
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