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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a Best dish, pearl barley minestrone with italian sausage. It is one of my favorites food recipes. For mine, I will 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 on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Pearl Barley Minestrone with Italian Sausage is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have pearl barley minestrone with italian sausage using 12 ingredients and 6 steps. Here is how you can achieve it.

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