Tuscan Barley Soup

Votes: 1

Time: 55 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 417, total fat 12 G., saturated fats 3 G., proteins 21 G., carbohydrates 59 G., fiber 12 G., cholesterol 27 mg, sodium 1554 mg, sugar 13 G.

This delicious and healthy Tuscan pearl barley soup is loaded with a variety of vegetables, including zucchini, Swiss chard, and parsnips, and lean turkey sausage. Nourishing and warming, it's super easy to make. If you have a Parmesan rind on hand, be sure to add it! It adds a richer flavor and aroma to the soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons extra-virgin olive oil
2 raw sweet or hot natural turkey sausages, casings removed
1 cup pearl barley
8 cups lightly salted vegetable or chicken broth
2 medium carrots, peeled and cut into 1cm thick slices.
2 medium parsnips, peeled and sliced into 1cm thick rounds.
2 medium zucchinis, halved lengthwise and sliced 1cm thick.
1 fennel root, thinly sliced
1 medium leek, thinly sliced
1 bunch chard (350 g), leaves cut into 2 cm wide pieces.
1 Parmesan rind, optional
1 dried bay leaf
2 teaspoons coarse salt
3/4 tsp freshly ground black pepper
1/4 cup chopped chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pearl barley, parsnip root, zucchini, zucchini, carrot, fennel bulb, chard, kupaty (fried sausages), bay leaf, Parmesan cheese

Cooking the dish according to the recipe:

Heat the oil in a 5-quart saucepan over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until browned, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add the barley to the pan and cook, stirring constantly, until lightly browned, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, Swiss chard, cheese rind, if using, bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.

Reduce heat and cook, uncovered, until barley is tender, about 35 minutes.
Remove the Parmesan rind and bay leaf from the soup and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper. Ladle the soup into bowls and top with the grilled sausage and chopped green onions.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Autumn dishes / Soups / Vegetable soups / Italian cuisine / Giada De Laurentiis

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