Zuppa di Orzo e Fagioli Recipe

In a large pot, combine the pancetta and oil. Cook over medium heat until the pancetta is lightly browned. Add the celery, carrot, and onion. Cook, stirring frequently, until the vegetables are golden brown, about 10 minutes. Stir in the garlic.

Drain the beans and add them to the pot with 2 quarts water. Bring to a simmer over low heat. Cook 1 hour or until the beans are very tender.

Strain the beans and vegetables, reserving the liquid. Pass the beans through a food mill or puree them in a food processor. Combine the cooking liquid and bean puree in the pot. Add the barley, and salt and pepper to taste. Cook 30 minutes or until the barley is tender. Stir frequently to prevent scorching. Add a little water if the soup becomes too thick. Serve hot or warm with a drizzle of extra virgin olive oil.