Begin by cutting bacon into ½-inch pieces.

Heat a stock pot or Dutch oven over medium-high heat.

Add the bacon to the pot, rendering the fat while stirring for 6-8 minutes until cooked but not burned.

While the bacon cooks, prepare the vegetables by slicing the leeks, carrots, celery, and mincing the garlic.

For the leeks, remove the green tops and chop only the white parts, rinsing them thoroughly to remove any dirt.

Once bacon is nearly crispy, add sliced carrots and celery to the pot. Lower heat to medium and cook for 4 minutes.

Stir the mixture to incorporate all ingredients and release any brown bits from the bottom of the pot.

Add the leeks, stir well, and sauté for an additional 2 minutes.

Once the vegetables have softened with the bacon flavor, mix in the minced garlic and diced Fresno chile, stirring until fragrant.

Incorporate the anchovy paste and tomato paste into the pan after 2 minutes, mixing thoroughly.

Pour in the chicken stock, scraping the bottom of the pot to lift any lodged bits.

Introduce the parmesan cheese rind into the stock, ensuring it's submerged.

Allow the stock to come to a gentle boil.

Stir in the pearled barley and let it simmer for 10-12 minutes.

While the barley cooks, drain and rinse the cannellini beans thoroughly.

Add the rinsed beans to the pot once the barley is cooked to your preference.

Season with minced rosemary, kosher salt, and ground black pepper to enhance flavors.

Stir the soup gently and let it cook for 5 minutes to warm the beans.

Serve the soup hot, garnished with freshly grated parmesan cheese.