Barley, Greens and Sausage Soup

3/4 pound hot or sweet Italian sausage

2 tablespoons olive oil, divided

2 garlic cloves, minced

1/2 cup chopped onion

1 1/2 teaspoons kosher salt, divided

1/8 teaspoon fresh black pepper

2 tablespoons flour

6 cups chicken stock

3/4 cup pearled barley

1 bay leaf

1 Parmesan rind (optional)

1 bunch broccoli rabe, or 10 ounces frozen

1 teaspoon lemon zest

Juice from 1 lemon

2 tablespoons grated Parmesan

2 tablespoons chopped fresh parsley

Remove sausage from casings, if using links. In an enameled cast iron soup pot, heat 1 tablespoon olive oil over medium heat. Crumble the sausage and brown in batches. Remove to a plate.

Add remaining olive oil to the soup pot, along with garlic and onions. Cook until fragrant, about 2 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Add flour and cook, stirring, another 2 minutes. Whisk in chicken stock until smooth. Bring to a rapid simmer, then reduce heat to low.

Stir in barley, bay leaf, cooked sausage and Parmesan rind. Cover and cook over low heat for 30 minutes, or until barley is barely cooked through. Add the broccoli rabe and cook, covered, another 8-10 minutes or until broccoli rabe is tender.

Turn off the heat and stir in lemon zest, lemon juice and remaining teaspoon of salt. Taste for seasoning and add more salt and pepper if needed. Garnish with Parmesan and chopped parsley.