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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pearl barley minestrone with italian sausage. One of my favorites food recipes. 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 popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Pearl Barley Minestrone with Italian Sausage is something which I have loved my entire life.

Add the chicken stock and tomato paste and bring to the boil. The instruction how to make Pearl barley minestrone with Italian sausage. Heat half the oil in a large saucepan over high heat.

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

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to bowl and set aside. In same Dutch oven heat oil over med-high heat until hot. I used hot Italian sausage cut into chunks and it gave the soup such a kick.

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.

Transfer barley to small bowl; set aside. Stir the carrot, potato, celery, zucchini, tomato, dried basil and barley, then add the stock and bring to the boil. I am a huge fan of chicken sausage. It comes in a variety of flavors these days. I love it because it is lean but still has just enough fat to be flavorful.

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