Tuscan Barley and Vegetable Soup

In January our skies can alternate between depressing grey and bright powder blue.  Whatever the color of the sky, the temperatures stay pretty cold.  This Tuscan Barley and Vegetable Soup serves to brighten up our days, whatever the weather may be— while warming us up at the same time.

We like this soup because it is packed with vegetables but light tasting.  It offers a wide variety of winter produce with different textures that play well with each other.

Vegetable Variety

As I prepare all of the vegetables for this soup, I feel like I get a chance to appreciate how beautiful each one is.  And the actions of peeling and slicing can actually be meditative and peaceful.

The soup begins by cooking bits of Italian sausage until they become brown and flavorful.  After removing the sausage from the pan to drain, thinly sliced leeks and fennel bulb go into the pot.  They create a mellow base of flavor.  Next the barley toasts along with the now-tender leeks and fennel.

The carrot and parsnip slices create a warm palette of color with the tender barley in the background.

Flavor Magic

The chard and zucchini, added just at the end, remain bright green and fresh-tasting.

This soup has no garlic or strong herbs, only one bay leaf and a parmesan rind to perfume the broth.  The parmesan rind is a magical ingredient. I’m always amazed by how much flavor a 3-inch cheese remnant can impart to a dish.

I adapted this recipe for Tuscan Barley and Vegetable Soup from one by Giada De Laurentiis. While my ingredient list may look similar to hers, I changed a few steps.  First, I  opt to use a full pound of sausage instead of a couple of links. I also add the sausage back into the broth to flavor it further.  Next, I increase the amount of carrots and parsnips.  And because I prefer layers of flavor,  I break the addition of most of the chopped vegetables for the soup into steps, instead of adding  them all at the same time. 

This soup can be prepared up to the point of the barley becoming tender, then cooled and refrigerated for up to 3 days.  Its flavor actually improves when made ahead of time.  Then, when you’re ready to serve, just rewarm the soup, add in the chopped chard and zucchini, and a bright, colorful and nourishing meal is waiting for you.

It’s a bowl that can warm any January day!

Tuscan Barley and Vegetable Soup

Sunnyside Cook

Dawn Dobie

A colorful winter vegetable soup bolstered with barley and Italian sausage.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings 8

Ingredients

  

• 2 tablespoons extra virgin olive oil (or more—see below)
• 1 pound Italian turkey sausage links sweet or spicy, casings removed
• 1 fennel bulb thinly sliced and chopped
• 1 large or 2 small leek(s) cut in half vertically, rinsed well, white and light green parts thinly sliced
• 1 cup pearled barley rinsed and drained
• 8 cups low-sodium chicken or vegetable broth
• 3 medium carrots peeled, halved lengthwise and cut in 1/4-inch slices
• 3 medium parsnips peeled, halved lengthwise and cut in 1/4-inch slices
• 1 Parmesan cheese rind optional
• 1 dried bay leaf
• 3/4 teaspoon kosher salt divided, see below
• 3/4 teaspoon ground black pepper
• 1 bunch Swiss or Rainbow chard center stem removed and leaves chopped into ½-inch pieces
• 2 medium zucchini halved lengthwise and cut into1/4-inch slices
• 1/4 cup chopped chives or green onion tops

Instructions

 

• In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the sausage, breaking up meat with back of spoon into small pieces. Cook until brown, about 7-8 minutes. Using a slotted spoon, remove the sausage to a plate lined with paper towels and reserve. (If the pot seems dry after removing the sausage, add 1-2 tablespoons of olive oil to to the bottom of the pan.)
• Add the sliced leeks and fennel to the oil remaining in the pot. Sprinkle the leeks and fennel with 1/4 teaspoon of salt and sauté for about 5 minutes, stirring frequently.
• Add the barley to the leeks and fennel in the pot and cook, stirring frequently until lightly toasted, about 4 minutes.
• Add the broth, and stir, scraping up any bits stuck to the bottom of the pan. Add the carrots, parsnips, and cheese rind (if using), bay leaf, 1/2 teaspoon salt, and pepper. Return the sausage pieces to the soup.
• Bring the mixture to a boil. Reduce the heat to simmer and cook, uncovered for about 35 minutes, or until the barley is just tender. If any foam develops on the top of the cooking soup mixture, skim it off and discard it.
• If the soup seems too thick, add additional broth or water. Allow the mixture to warm up.
• Add the zucchini and chard and cook an additional 10 minutes.
• Remove the Parmesan rind and bay leaf. Taste for seasoning, adding more salt or pepper as needed.
• Ladle into serving bowls and garnish with chives (or green onions).

Notes

Adapted from a recipe by Giada De Laurentiis on the Food Network

Can make up to the point of the barley being cooked and then cooled and refrigerated for up to 3 days. (When rewarming, it may be necessary to add some more broth or water to get the consistency you want.) Add fresh chard and zucchini after rewarming soup. Garnish with chives.

If parsnips are not available, just use 4 carrots and 3 zucchini (or another summer squash) instead.