- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 4 to 6 servings
Ingredients
2 tablespoons extra-virgin olive oil
2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup chopped chives
Directions
- In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve.
- Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
- Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
- Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.
