QUICK BARLEY AND WHITE BEAN SOUP WITH PROSCIUTTO
Preheat an 8-quart saucepan over medium-high heat until rim of pan is hot-to-the-touch.
Add butter and wait for about 1 more minute.
Add shallots and carrots and cook, stirring often until shallots are soft (about 3 minutes.)
Add barley and cook, stirring until light golden.
Stir in broth, prosciutto, thyme, and pepper.
Bring to a boil, then reduce heat, cover, and simmer until barley is tender to the bite (about 30 minutes.)
Add beans and cook, stirring occasionally, until heated through (about 3 minutes.)