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

Name: Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters canned cannellini beans or other white beans, drained; 1 beef-flavored bouillon cube; 1 liters chopped escarole; 2 teaspoons chopped fresh rosemary; 2 Tbsps olive oil; 118 milliliters finely chopped onion; 118 milliliters uncooked pearl barley; 1 teaspoons salt; 1 liters water

Zuppa di Farro e Fagioli (Tuscan Bean-and-Barley Soup) is a dairy free recipe with 4 servings. This soup has 203 calories, 6g of protein, and 7g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have pepper, pearl barley, escarole, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Escarole

Rosemary

Pepper

Onion

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Add water, beans, barley, and bouillon. Bring to a boil; reduce heat, and simmer for 30 minutes or until the barley is tender.

Ingredients you will need

Bouillon

Barley

Beans

Water

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

Ingredients you will need

Wine