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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

 

 

 


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