2 med zucchini, halved lengthwise, sliced 1/2-inch
1 fennel bulb, thinly sliced
1 med leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, stem removed,chopped 1-inch
1 Parmesan cheese rind, optional
1 bay leaf
2 tsp kosher salt
3/4 tsp freshly ground black pepper
1/4 c. chopped chives
Instructions
In a 5-quart saucepan, heat oil over medium-high heat. Add sausage and cook, breaking up with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove cooked sausage and reserve.
Add barley and cook stirring constantly until lightly toasted, about 4 minutes. Add broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind, 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. Return sausage to pan, season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Ladle the soup into bowls and garnish with chopped chives.
Originally Submitted
10/6/2014
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