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The ingredients needed to cook Pearl Barley Minestrone with Italian Sausage:
- Get 4 of thin Italian sausages, skins removed & roughly chopped.
- Take 1 of medium brown onion, finely chopped.
- Take 4 slices of Proscuitto, chopped.
- You need 1 of carrot, finely diced.
- Use 1 of celery stick, finely diced.
- You need 1 of zucchini, finely diced.
- Prepare 3 of large ripe tomatoes, diced.
- Get 1/2 cup of pearl barley.
- Use 1 litre of chicken stock.
- Use 2 Tbsp of tomato paste.
- Take 1 bunch of English spinach, finely shredded.
- You need of Shaved Parmesan to serve.
Instructions to make Pearl Barley Minestrone with Italian Sausage:
- Prep ingredients- keeping them separate to one another..
- Fry sausage,until golden brown, in a little olive oil and set aside..
- Add the onion, pancetta, carrot and celery and cook, stirring, for 5 minutes or until onion softens..
- Add the zucchini, tomato, pearl barley and sausage and cook, stirring, for 2 minutes or until zucchini softens slightly..
- 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).
- Add the spinach to the soup and stir to combine. Remove from heat. Ladle soup among serving bowls. Top with parmesan and serve immediately..
The new variety has added some Italian sausage to the previous recipe. The sausage has a mild flavor, not spicy. All in all, I like this soup even better than the standard minestrone, especially good. Remove the sausage with a slotted spoon. Reduce the heat to Wine Recommendation: It's only natural to partner this traditional Italian soup with a classic Italian red wine.
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