Barley Minestrone

My husband loves barley.  I am neutral but not a huge fan of soup.  I really liked it; everyone really liked it.  If you take the chopping out of the equation, this is super easy and fairly fast.  It could easily be adjusted to be meatless, but the pancetta really was nice in it. I was worried that the soup wouldn't be done in 20 as the package of barley says it takes 40 minutes, but it was tender and tasty.  I didn't get as big as I remember it getting when cooked in the traditional way, but tender and tasty.

Barley Minestrone
2    Tbs. extra-virgin olive oil
1/4 c  finely diced pancetta (about 1 ounce)
2 c  large diced Savoy cabbage
1 c  medium diced yellow onion
1 c  sliced carrot (1/4 inch thick)
1/4 c  medium diced celery
2 ea garlic,minced
2 qt homemade or low-salt chicken broth
1    14-1/2-ounce can diced tomatoes,with their juices
1/2 c  pearl barley,rinsed
2    large sprigs fresh rosemary
2    -inch square Parmigiano-Reggiano rind (optional)
Kosher salt
1 c  rinsed and drained canned kidney beans
Freshly ground black pepper
Freshly grated Parmigiano Reggiano for serving
Heat the oil in a heavy 6-quart or larger pot over medium heat. Add
the pancetta and cook, stirring frequently, until it becomes ever so
slightly golden, 2 to 3 min. Add the cabbage, onion, carrot, celery,
and garlic. Cook, stirring frequently, until the vegetables begin to
soften, about 6 min. 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
min. Discard the rosemary sprigs and Parmigiano rind. Stir in the beans
and season to taste with salt and pepper. Serve sprinkled with the
grated Parmigiano.
Serving Suggestions
Serve with Garlic Crostini with Spinach, Mushroom & Parmigiano Salad.