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

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pearl barley minestrone with italian sausage. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pearl Barley Minestrone with Italian Sausage is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pearl Barley Minestrone with Italian Sausage is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have 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. Take 4 thin Italian sausages, skins removed & roughly chopped
  2. Prepare 1 medium brown onion, finely chopped
  3. Make ready 4 slices Proscuitto, chopped
  4. Prepare 1 carrot, finely diced
  5. Get 1 celery stick, finely diced
  6. Take 1 zucchini, finely diced
  7. Get 3 large ripe tomatoes, diced
  8. Get 1/2 cup pearl barley
  9. Get 1 litre chicken stock
  10. Take 2 Tbsp tomato paste
  11. Get 1 bunch English spinach, finely shredded
  12. Prepare Shaved Parmesan to serve
Steps 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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