Tuscan Barley Soup

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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