In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.
Meanwhile, rinse the barley and place in a large saute pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.
Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	244 Kcal (1022 kJ)
Calories from fat	126.1 Kcal
		% Daily Value*
Total Fat	14.01g	22%
Cholesterol	15.12mg	5%
Sodium	350.63mg	15%
Potassium	286.47mg	6%
Total Carbs	22.36g	7%
Sugars	2.64g	11%
Dietary Fiber	6.05g	24%
Protein	8.27g	17%
Vitamin C	3.6mg	6%
Vitamin A	0.3mg	10%
Iron	0.9mg	5%
Calcium	43.9mg	4%

Amount Per 100 g
Calories	185.61 Kcal (777 kJ)
Calories from fat	95.93 Kcal
		% Daily Value*
Total Fat	10.66g	22%
Cholesterol	11.5mg	5%
Sodium	266.73mg	15%
Potassium	217.93mg	6%
Total Carbs	17.01g	7%
Sugars	2g	11%
Dietary Fiber	4.61g	24%
Protein	6.29g	17%
Vitamin C	2.7mg	6%
Vitamin A	0.2mg	10%
Iron	0.7mg	5%
Calcium	33.4mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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