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

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, pearl barley minestrone with italian sausage. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Pearl Barley Minestrone with Italian Sausage is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Pearl Barley Minestrone with Italian Sausage is something which I have loved my entire life.

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

The instruction how to make Pearl barley minestrone with Italian sausage. Heat half the oil in a large saucepan over high heat. Use a slotted spoon to transfer to a bowl. Add the remaining oil to the saucepan.

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.

Use a slotted spoon to transfer to a bowl. Add the remaining oil to the saucepan. Add the onion, pancetta, carrot and celery and cook, stirring. Add the chicken stock and tomato paste and bring to the boil. Fry sausage,until golden brown, in a little olive oil and set aside.

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