Tuscan Barley Soup
Tuscan Barley Soup might be just the main course you are searching for. One serving contains 349 calories, 19g of protein, and 10g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. A mixture of pearled barley, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 55 minutes.
Instructions
Watch how to make this recipe.
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.
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.
Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Ladle the soup into bowls and garnish with the cooked sausage and chopped chives.