Tuscan Barley Soup

• 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

1. In a 5-quart saucepan, heat the oil over medium-high heat.
2. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes.
3. Using a slotted spoon, remove the cooked sausage and reserve.
4. Add the barley and cook stirring constantly until lightly toasted, about 4 minutes.
5. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper.
6. Bring the mixture to a boil.
7. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes.
8. Remove the Parmesan rind and bay leaf, and discard.
9. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
10. Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.

extravirgin olive oil, sweet, barley, vegetable, carrots, parsnips, zucchini, fennel bulb, swiss, parmesan cheese rind, bay leaf, kosher salt, freshly ground black pepper, chives

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/tuscan-barley-soup.html (may not work)