Tuscan Barley Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 raw sweet or hot natural turkey sausages, casings removed
• 1 cup pearl barley
• 8 cups lightly salted vegetable or chicken broth
• 2 medium carrots, peeled and cut into 1cm thick slices.
• 2 medium parsnips, peeled and sliced ​​into 1cm thick rounds.
• 2 medium zucchinis, halved lengthwise and sliced ​​1cm thick.
• 1 fennel root, thinly sliced
• 1 medium leek, thinly sliced
• 1 bunch chard (350 g), leaves cut into 2 cm wide pieces.
• 1 Parmesan rind, optional
• 1 dried bay leaf
• 2 teaspoons coarse salt
• 3/4 tsp freshly ground black pepper
• 1/4 cup chopped chives

Preparation:

1. Heat the oil in a 5-quart saucepan over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. Add the barley to the pan and cook, stirring constantly, until lightly browned, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, Swiss chard, cheese rind, if using, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
3. Reduce heat and cook, uncovered, until barley is tender, about 35 minutes.
4. Remove the Parmesan rind and bay leaf from the soup and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Ladle the soup into bowls and top with the grilled sausage and chopped green onions.