Tuscan Bean And Barley Soup - cooking recipe

Ingredients

2 tablespoons olive oil
3 ounces pancetta, finely chopped
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1/2 fennel bulb, diced
2 cups dried beans, soaked overnight and drained (cranberry, cannellini, white kidney, or great Northern beans)
4 garlic cloves, minced
5 sprigs fresh rosemary
5 sprigs fresh sage
2 sprigs fresh thyme
1/2 cup pearl barley
salt
fresh ground black pepper
extra-virgin olive oil
parmesan cheese, curls

Preparation

In a large pot, heat oil over medium heat.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Remove with a slotted spoon to a plate lined with paper towels; set aside.
Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
Decrease heat and simmer until beans are tender, about 1 1/2 hours.
Discard rosemary, sage, and thyme sprigs.
Meanwhile, cook barley according to package directions and set aside.
Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
Return to the pot, if necessary.
Add barley and pancetta; bring to a simmer over medium heat.
Season with salt and pepper to taste.
Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.