Soup with barley and vegetables Recipe

• 1 cup pearl barley
• 3 cups hot water
• 50g pancetta, thinly sliced
• 50g prosciutto, thinly sliced
• 1 ½ l vegetable stock from 1 vegetable cube
• 3 tbs olive oil
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1 leek, thinly sliced
• 1 bay leaf, dried or fresh
• 1 small sprig of rosemary, fresh
• ¼ tsp pepper
• Grated Parmesan cheese or Grana Padano, for sprinkling

Directions