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

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, pearl barley minestrone with italian sausage. One of my favorites. For mine, I will make it a little 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’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Pearl Barley Minestrone with Italian Sausage is something which I’ve loved my whole life. They’re nice and they look fantastic.

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