Sausage and Barley Soup With Greens

Preparation

1. Step 1

   Heat a medium Dutch oven or other heavy-bottomed pot over medium. Add the olive oil and swirl to coat the bottom of the pot. Add the sausage, pressing it into a thin layer that covers the bottom of the pot. Cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the sausage and break it up into bite-size pieces, then cook until golden brown all over, stirring occasionally, about 5 minutes more. If there is a large amount of fat left in the pot after browning the sausage, remove all but about 2 tablespoons.

2. Step 2

   Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Step 3

   Stir in the stock, tomatoes and their juices and the barley, scraping the browned bits from the bottom of the pot. Bring to a simmer, then turn the heat down to low and cook, stirring occasionally, until the barley is tender, about 30 minutes.

4. Step 4

   When ready to serve, stir in the greens and cook until bright green and slightly wilted, about 2 minutes.

5. Step 5

   Add the vinegar, taste and season with salt and pepper as needed.

6. Step 6

   Divide among bowls and garnish with Parmesan and fresh herbs, if using. (The soup will keep, refrigerated, for up to 3 days. The barley will absorb some liquid as the soup sits, so loosen any leftover soup with a bit of water or stock.)