ZUPPA DI FARRO E FAGIOLI (Tuscan Bean and Barley Soup)
Source: Cooking Light Magazine, March 2001

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 cannellini beans or other white beans drained
1/2 cup uncooked pearly barley
1 beef flavored bouillon cube

Place 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. 4 servings