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

Ingredients

• 0.3 teaspoon pepper black
• 1 cup cannellini beans beans white canned drained
• 1  beef-flavored bouillon cube 
• 5 cups endive chopped
• 1.5 teaspoons rosemary fresh chopped
• 2 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 0.5 cup pearl barley uncooked
• 0.5 teaspoon salt 
• 5 cups water 

Equipment

• sauce pan

Directions

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.
2. Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes or until the barley is tender.
3. 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 ($1
4. befits the humbleness of this soup.