Joining grains and legumes is part of the tradition in much of Mediterranean cooking, and the beans and barley in this soup create a silky texture. The sausage adds its own complexity too. Serve with a raw fennel salad.
1 pound Garlicky Chicken and Rosemary links, Provençal Chicken Sausage links, or purchased turkey or pork sausage
3 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 celery ribs, sliced
2 carrots, sliced
1 red bell pepper, seeds and ribs removed, and diced
3/4 cup pearl barley, rinsed well
5 cups Chicken Stock or purchased low-sodium stock
1 (15-ounce) can cannellini beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 tablespoons chopped fresh parsley
2 teaspoons herbes de Provence
1 bay leaf
Salt and freshly ground black pepper to taste
1. Preheat the oven broiler, and line a broiler pan with heavy-duty aluminum foil. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 5 to 7 minutes, or until cooked through and no longer pink, turning them with tongs to brown on all sides. Allow sausages to sit for 5 minutes, then cut them into 3/4-inch dice, and cover sausage to foil to keep warm.
2. Heat oil in a 4-quart saucepan over medium-high heat. Add onion, garlic, celery, carrot, and red bell pepper, and cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add barley, stock, beans, tomatoes, tomato sauce, parsley, herbes de Provence, and bay leaf. Stir well. Bring to a boil, then reduce the heat to low and simmer soup, covered, for 15 minutes. Add sausage, and simmer for an additional 25 to 30 minutes, or until vegetables and barley are tender.
4. Remove and discard bay leaf. Season to taste with salt and pepper, and serve immediately.
Note: The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.