Barley Minestrone Soup

2 Tbs. extra-virgin olive oil
1/4 cup finely diced pancetta (about 1 ounce)
2 cups large diced Savoy cabbage
1 cup medium diced yellow onion
1 cup sliced carrot (1/4 inch thick)
1/4 cup medium diced celery
2 cloves garlic, minced
2 quarts homemade or low sodium chicken broth
1 14 1/2 ounce can diced tomatoes with juices
1/2 cup pearl barley, rinsed
2 large sprigs fresh rosemary
2-inch square Parmigiano-Reggiano rind (optional)
Kosher salt
1 cup rinsed and drained canned kidney beans
freshly ground pepper
freshly grated Parmigiano Reggiano for serving

Heat the oil in a heavy 6-quart or larger pot over medium heat. Add the panchetta and cook, stirring frequently, until it becomes ever so slightly gold, 2 to 3 minutes. Add the cabbage, onion, carrot, celery and glib. Cook, stirring frequently, until the vegetables begin to soften, about 6 minutes. . Add the broth, the tomatoes with their juices, the barley, rosemary, Parmigiano rind (if using), 1/2 tsp. salt, and 1 cup water. Bring to a boil over high heat, and then reduce the heat to a simmer and cook until the barley and vegetables are tender, about 20 minutes. Discard the rosemary springs and Parmigiano rind. Stir in the beans and season to taste with salt and pepper. Serve sprinkled with grated Parmigiano.

Serving Size: 12 1-cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user KATHLEEN454.