Zuppa di Orzo e Fagioli (Bean and Barley Soup) Recipe

Place barley into a bowl and cover with several inches of cool water; let stand for 1 hour. Drain.

Heat the oil in a heavy-bottomed saucepan over medium-high heat. Add pancetta and cook until slightly crisp about 3 or 4 minutes. Stir onion carrot and celery into pancetta and cook until vegetables are slightly softened 2 to 3 minutes.

Mix half of the beans into vegetable-pancetta mixture and pour in enough water to cover; stir in barley and remaining beans. Season mixture with salt and pepper. Bring liquid to a boil reduce heat to medium-low and simmer for 40 minutes stirring regularly and adding more water if soup gets too thick.

Remove saucepan from heat and allow to sit for 5 minutes. Serve soup with rosemary leaves and a drizzle of olive oil.