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Ingredients

• 2 tablespoons  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-salt chicken broth
• 1 14-1/2-ounce  can diced tomatoes, with their 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 black pepper
•   Freshly grated Parmigiano Reggiano for serving

Description

This Rendition Of The Classic Italian Vegetable And Bean Soup Uses Barley Instead Of Pasta. Simmering A Piece Of The Rind From Parmigiano-Reggiano In The Soup Is A Traditional Way Of Adding Flavor. When You Finish Off A Wedge Of Parmigiano, Just Stash The

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