- Calories 232
- Caloriesfromfat 30%
- Fat 7.9g
- Satfat 1.2g
- Monofat 5g
- Polyfat 0.9g
- Protein 7.9g
- Carbohydrate 35.3g
- Fiber 7.1g
- Cholesterol 0.0mg
- Iron 3.1mg
- Sodium 836mg
- Calcium 85mg
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.
How to Make It
Step 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.
Step 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.
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