1 Tbsp (15 mL) olive oil
1 onion, chopped
½ tsp (2 mL) each salt and pepper
4 oz (125 mL) dried spicy chorizo sausage, thinly sliced
4 clove garlic, chopped
¼ cup (60 mL) white wine
6 cup (1.5 L) sodium-reduced chicken broth
1 cup (250 mL) pearl barley
1 can (540 mL) cannellini beans, drained and rinsed
1 bunch escarole, stalks removed and leaves chopped
Parmesan cheese, shaved
1. Heat the oil in a Dutch oven or large saucepan set over medium heat. Add the onion, salt and pepper. Cook for 3 minutes or until softened. Add the chorizo and garlic. Cook for 2 minutes or until fragrant. Add the wine and simmer for 1 minute or until reduced by half.
2. Pour in the broth and bring to a boil; stir in the barley. Simmer, stirring often, for 15 minutes or until the barley is tender but still toothsome. Add the beans and escarole. Simmer for 10 minutes or until heated through and thickened. Serve with Parmesan cheese.