In a large stock pot, combine the beans, vegetables, herbs, garlic, and 1 quart water. Bring to a boil, reduce to a simmer, and cook, covered, over very low heat for 1 hour.
Meanwhile, rinse the barley and place in a large saute pan with the pancetta, and pepper to taste. Cover with 1 quart of water and bring to a boil. Add the barley to the bean soup and cook for 1 more hour, until the barley is very tender.
Taste the soup and adjust the seasoning with salt and freshly ground black pepper, to taste. Drizzle individual portions with olive oil.