Northern Italian Barley and Cranberry Bean Soup

In a large container, combine 2 quarts cold water, 1 1/2 tablespoons salt, and 3/4 teaspoons baking soda, and whisk to combine until salt is dissolved. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

In a Dutch oven or soup pot, heat oil and pancetta over medium-high heat, stirring occasionally, until pancetta is browned and fat is rendered, 5 to 7 minutes. Add onion and 1 1/2 teaspoons kosher salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Stir in drained beans, 12 cups water, and bay leaves, and bring to a 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 continue to 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 to taste with kosher salt and pepper, if needed. Adjust consistency with hot water as needed, keeping in mind the soup is meant to be almost porridge-like in thickness. Drizzle individual portions with extra olive oil before serving.