Turkey Sausage and Barley Soup Recipe

Ingredients

2/3 cup pearl barley

1 tbsp Filippo Berio Extra Virgin Olive Oil

1 lb sweet Italian turkey sausage, casings removed

2 large carrots, chopped

2 stalks celery, chopped

2 medium Yukon gold potatoes, peeled and chopped

1 small fennel bulb (white parts only), chopped

1 sweet red bell pepper, chopped

1 onion, chopped

1 can (28 oz) diced plum tomatoes (no salt added)

2 cups water

1 medium zucchini, halved lengthwise, then sliced in 1/4-inch slices

1/4 cup fresh parsley, minced

1/4 tsp hot red pepper flakes

2 cups kale, escarole, Swiss chard or spinach, stems removed, leaves shredded

Salt

Freshly ground pepper

Directions

In large saucepan, cover barley with 2 1/2 cups cold water. Bring to boil; reduce heat to medium-low and simmer for 45 minutes or until barley is tender. Drain well; transfer to bowl and set aside.
Meanwhile, heat olive oil in skillet set over medium heat; cook sausage, breaking up with spatula, for 5 minutes or until browned and no longer pink inside. Transfer to cutting board; set aside.
In Dutch oven or large saucepan, combine carrots, celery, potatoes, fennel, bell pepper and onion. Pour in enough water to cover by 2 inches. Bring to boil, then lower heat to medium; cover and simmer for 10 minutes or until vegetables are tender.
Stir in tomatoes with juices and 2 cups water. Return to boiling, then lower heat to medium; simmer for 5 minutes. Stir in zucchini, parsley and red pepper flakes; stir in kale. Cook for 2 minutes.
Stir in sausage and barley. Cover and cook for 5 minutes or until soup is heated through. Season with salt and pepper to taste.

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Turkey Sausage and Barley Soup