Zuppa Di Farro E Fagioli (Tuscan Bean-And-Barley Soup)

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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 canned cannellini beans or other white beans, drained

1/2 cup uncooked pearl barley

1 beef-flavored bouillon cube

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