ATK Barley and Bean Soup

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Heat oil in large saucepan over medium-high heat until shimmering. Add pancetta and cook until browned and fat is rendered, 5 to 7 minutes. Add onion and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

Stir in beans, 12 cups water, and bay leaves and bring to boil. Reduce heat to medium-low and cover, leaving lid slightly ajar. Simmer, stirring occasionally, until beans are tender, about 1 hour.

Stir in barley and simmer, uncovered, stirring occasionally, until barley is tender, beans begin to break down, and soup has thickened, about 1 hour.

Discard bay leaves. Stir in parsley and vinegar and season with salt and pepper to taste. Adjust consistency with hot water as needed. Drizzle individual portions with extra oil before serving.