Zuppa di Orzo e Fagioli

Barley and Bean Soup (serves 4-6)

1 cup cranberry or red kidney beans
2 ounces pancetta or bacon, finely chopped
1 tablespoon olive oil
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 garlic cloves, chopped
8 cups water
1/2 cup pearl barley
Salt and pepper

Rinse the beans and put in a bowl. Cover with water and allow to sit for 4 hours.

Drain the beans and add to a saucepan with 8 cups of water.
Cook over low heat, uncovered, about 1 hour, or until the beans are tender.
Drain and reserve the liquid.

In a saucepan over medium heat, saute the pancetta in the oil until lightly browned, about 5 minutes.

Add the celery, carrots, onion, and garlic. Saute about 8 minutes.
Puree the beans and the vegetable mixture in a food mill or blender.
Return the puree to the saucepan. Add the reserved cooking liquid, barley, salt and pepper.
Bring to a simmer and cook until barley is tender about 30 minutes. Serve.

Serves 4 to 6 guests