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Tuscan Bean and Barley Soup

List of Ingredients




2 T olive oil
1/2 C finely chopped onion
1 1/2 t chopped fresh rosemary
5 C chopped escarole
1/2 t salt
1/4 t black pepper
5 C water
1 C cannellini beans or other white beans, drained
1/2 C uncooked pearly barley
1 beef-flavored bouillon cube







Recipe



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.
Serves 4.
Source: "Cooking Light Magazine