Bean, Corn, and Barley Soup

1 tablespoon olive oil
1/2 cup
Finely chopped pancetta
1 high onion, diced
3 garlic cloves, minced
1 celery rib, diced
3/4 cup
Pearl barley, rinsed properly
5 cups chicken Stock or procured stock
1/4 cup
Chopped new parsley
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 bay leaf
1 (15-ounce) can cannellini beans, worn out and rinsed
3/4 cup fresh corn kernels, or frozen kernels, thawed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste

1. Warm oil in a hefty skillet over medium-high heat. add pancetta, and cook for 4 to 5
Minutes, or till frivolously brown. add onion, garlic, and celery, and cook, stirring
Generally, for 3 minutes, or until onion is translucent. Scrape blend into the sluggish
Cooker.
2. Add barley, stock, parsley, rosemary, and bay leaf to the slow cooker, and stir properly.
Cook on Lower for 6 to 8 hrs or Higher for 3 to 4 several hours, or right up until veggies are delicate.
If cooking on Reduced, boost the heat to large. Stir beans, corn, and Parmesan into the sluggish
Cooker, and cook for 20 to 30 minutes, or until cheese melts.
3. Remove and discard bay leaf, time to taste with salt and pepper, and serve scorching.