Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
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. 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.
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