2 tablespoons Olive Oil
4 oz. pancetta, diced
1 onion, diced
2 carrots, peeled, diced
2 celery ribs, diced
2 garlic cloves, minced
4 fresh sage leaves or 2 tsp. dried
1/2 tsp. dried marjoram
6 cups cooked white beans or 3 can undrained white beans
1 cup , peeled , seeded and chopped fresh tomatoes or canned diced
salt and pepper to taste
1 cup barley
chicken stock to thin out soup if needed
Olive oil for drizzling
In a large skillet , saute the pancetta until golden. Add the carrots, onions and celery, saute until tender. Stir in garlic , sage and marjoram.
In soup pot add vegetables and beans. On very low heat simmer until vegetables are completely tender. Remove beans and vegetables to blender and blend until mixture is slightly smooth with some coarse bits. Return blended mixture to soup pot along with barley. Cover and simmer slowly until barley is tender. Serve with a drizzle of olive oil.