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bowl of Tuscan barley and vegetable soup

Tuscan Barley and Vegetable Soup

Dawn Dobie
A colorful winter vegetable soup bolstered with barley and Italian sausage.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 8

Ingredients
  

  • 2 tablespoons extra virgin olive oil (or more—see below)
  • 1 pound Italian turkey sausage links sweet or spicy, casings removed
  • 1 fennel bulb thinly sliced and chopped
  • 1 large or 2 small leek(s) cut in half vertically, rinsed well, white and light green parts thinly sliced
  • 1 cup pearled barley rinsed and drained
  • 8 cups low-sodium chicken or vegetable broth
  • 3 medium carrots peeled, halved lengthwise and cut in 1/4-inch slices
  • 3 medium parsnips peeled, halved lengthwise and cut in 1/4-inch slices
  • 1 Parmesan cheese rind optional
  • 1 dried bay leaf
  • 3/4 teaspoon kosher salt divided, see below
  • 3/4 teaspoon ground black pepper
  • 1 bunch Swiss or Rainbow chard center stem removed and leaves chopped into ½-inch pieces
  • 2 medium zucchini halved lengthwise and cut into1/4-inch slices
  • 1/4 cup chopped chives or green onion tops

Instructions
 

  • In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the sausage, breaking up meat with back of spoon into small pieces. Cook until brown, about 7-8 minutes. Using a slotted spoon, remove the sausage to a plate lined with paper towels and reserve. (If the pot seems dry after removing the sausage, add 1-2 tablespoons of olive oil to to the bottom of the pan.)
  • Add the sliced leeks and fennel to the oil remaining in the pot. Sprinkle the leeks and fennel with 1/4 teaspoon of salt and sauté for about 5 minutes, stirring frequently.
  • Add the barley to the leeks and fennel in the pot and cook, stirring frequently until lightly toasted, about 4 minutes.
  • Add the broth, and stir, scraping up any bits stuck to the bottom of the pan. Add the carrots, parsnips, and cheese rind (if using), bay leaf, 1/2 teaspoon salt, and pepper. Return the sausage pieces to the soup.
  • Bring the mixture to a boil. Reduce the heat to simmer and cook, uncovered for about 35 minutes, or until the barley is just tender. If any foam develops on the top of the cooking soup mixture, skim it off and discard it.
  • If the soup seems too thick, add additional broth or water. Allow the mixture to warm up.
  • Add the zucchini and chard and cook an additional 10 minutes.
  • Remove the Parmesan rind and bay leaf. Taste for seasoning, adding more salt or pepper as needed.
  • Ladle into serving bowls and garnish with chives (or green onions).

Notes

Adapted from a recipe by Giada De Laurentiis on the Food Network
Can make up to the point of the barley being cooked and then cooled and refrigerated for up to 3 days. (When rewarming, it may be necessary to add some more broth or water to get the consistency you want.) Add fresh chard and zucchini after rewarming soup. Garnish with chives.
If parsnips are not available, just use 4 carrots and 3 zucchini (or another summer squash) instead.