Vegetable soup with barley and sausage - Untested

https://cookpad.com/it/ricette/14407247-zuppa-di-verdure-con-orzo-e-salsiccia?ref=recipe&via=registration_app_download_intercept

4 1/3 cups water

1/4 cup olive oil

1 medium onion, sliced

Salt and pepper to taste

2 sprigs rosemary (or, failing that, other preferred spices)

a few bay leaves

400g sausage

1/2 cup white wine

70g pumpkin, peeled and cubed

300g potatoes peeled and cubed

300g Savoy cabbage (white cabbage), sliced thin

Parmesan cheese rind

170g pearl barley

Pecorino romano (or parmesan)

1. Heat the oil in a soup pot. Add the onion, salt, pepper, herbs and bay leaves. Stir to coat and gently cook. 
2. Meanwhile, shape the sausage meat into meatballs. Add to the saucepan and turn up the heat to medium high, stirring often, until the sausage starts to brown. There should be browning stuck to the bottom of the pan.
3. Turn down the heat and add the wine to deglaze, scraping up as much as possible. When the wine has completely evaporated, add the prepared vegetables and mix until they reach temperature.
4. Add the water and the cheese rind and bring to a boil, then reduce to a slow simmer. 
5. Cook for about 15-20 minutes before adding the pearl barley, add water if necessary. The barley cooks in about 30 minutes. 
6. Cover and cook for 45 minutes to 1 hour. 
7. Finish cooking and, before turning off, check the seasoning.
8. Serve, add a sprinkling of grated cheese (your favorite) to taste and serve hot.