Barley Soup with Turkey Sausage, Rainbow Chard & Parmesan Cheese

In a food processor, add onion, fennel, carrot, and celery stalk. Pulse a few times until finely chopped.

Heat a large Dutch oven to medium high heat. Add the olive oil and turkey sausage. Begin to brown the turkey sausage. Add the chopped veggies to the pot and saute until softened. Add barley, tomato paste and red pepper flakes. Cook for a few more minutes.

Add the chicken stock and bring to a boil and then reduce to a simmer. Simmer partially covered for about 45 minutes. With 10 minutes left, add the rainbow chard and garbanzo beans. Cook for another 5 minutes. Turn off heat. Ladle soup into bowls and garnish with Parmesan cheese.

Recipe adapted from Bon Appetit.