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Tuscan Bean and Barley Soup

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Number of Servings: 4

INGREDIENTS
2 TBSP olive oil
1/2 cup finely chopped onion
1-1/2 tsp chopped fresh rosemary
5 cups chopped escarole
1/2 tsp salt
1/4 tsp black pepper
5 cups water
1 cup canned cannelloni beans or other white beans (drained)
1/2 cup uncooked pearl barley
1 beef flavored bouillon cube

DIRECTIONS
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.