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

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, pearl barley minestrone with italian sausage. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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

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

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