Pearl Barley Minestrone with Italian Sausage
Pearl Barley Minestrone with Italian Sausage

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pearl barley minestrone with italian sausage. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pearl Barley Minestrone with Italian Sausage is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Pearl Barley Minestrone with Italian Sausage is something that I have loved my entire life. They’re fine and they look fantastic.

Pearl Barley Minestrone With Italian Sausage. Pearl Barley Minestrone With Italian Sausage Recipe - Heat Half The Oil In A Large Saucepan Over High Heat. Use A Slotted Spoon To Transfer.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook pearl barley minestrone with italian sausage using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pearl Barley Minestrone with Italian Sausage:
  1. Prepare 4 thin Italian sausages, skins removed & roughly chopped
  2. Prepare 1 medium brown onion, finely chopped
  3. Make ready 4 slices Proscuitto, chopped
  4. Get 1 carrot, finely diced
  5. Prepare 1 celery stick, finely diced
  6. Make ready 1 zucchini, finely diced
  7. Take 3 large ripe tomatoes, diced
  8. Get 1/2 cup pearl barley
  9. Take 1 litre chicken stock
  10. Get 2 Tbsp tomato paste
  11. Make ready 1 bunch English spinach, finely shredded
  12. Prepare Shaved Parmesan to serve

Add remaining oil, and pinch the sausage meat into the pan. Break it up with a wooden spoon and fry until browned. Return the vegies to the pan, and add the tomatoes, stock or water, thyme and bay leaves, and simmer, partly covered. A plain vegetable minestrone is welcoming, healthy and good but it's not something that I would be very excited to have.

Instructions to make Pearl Barley Minestrone with Italian Sausage:
  1. Prep ingredients- keeping them separate to one another.
  2. Fry sausage,until golden brown, in a little olive oil and set aside.
  3. Add the onion, pancetta, carrot and celery and cook, stirring, for 5 minutes or until onion softens.
  4. Add the zucchini, tomato, pearl barley and sausage and cook, stirring, for 2 minutes or until zucchini softens slightly.
  5. Add the chicken stock and tomato paste and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until barley is tender and soup thickens slightly. Taste and season with salt and pepper. (I didn't add salt- enough in the Proscuitto)
  6. Add the spinach to the soup and stir to combine. Remove from heat. Ladle soup among serving bowls. Top with parmesan and serve immediately.

It's easy to make this soup meatless. Simply substitute an additional can of great northern beans or your favorite canned beans for the sausage and use vegetable broth instead of beef broth. This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. I love one of the recommendations below of using Italian sausage. Will definitely do that next time.

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