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
• 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

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
5. Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.