Total Calories: 133
1 Pour the oil into a large pot. Add the pancetta. Cook, stirring frequently, over medium heat until the pancetta is lightly browned, about 10 minutes. Add the celery, carrots, onion, and garlic. Cook, stirring frequently, until the vegetables are golden, about 10 minutes.
2 Add the beans and 8 cups water. Bring to a simmer. Cover and cook over low heat for 11/2 to 2 hours or until the beans are very tender.
3 Mash some of the beans with the back of a large spoon. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir the soup frequently so that the barley does not stick to the bottom of the pot. Add water if the soup is too thick. Serve hot or warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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