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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pearl barley minestrone with italian sausage. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Pearl Barley Minestrone with Italian Sausage is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pearl Barley Minestrone with Italian Sausage is something that I have loved my whole life. They’re fine and they look wonderful.

Add the chicken stock and tomato paste and bring to the boil. Add the chicken stock and tomato paste and bring to the boil. Transfer to bowl and set aside.

To get started with this particular recipe, we have to 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 it.

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

Feel free to make substitutions to this Pearl Barley and Vegetable Minestrone, and throw any healthy veggies into this soup for a tasty, healthy lunch or dinner the whole family will enjoy. I used hot Italian sausage cut into chunks and it gave the soup such a kick. I am not a lover of minestrone. I tried this soup, and it is fantastic!

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.

The sage really gives it a wonderful flavor, and the barley thickens it and makes it taste rich. I have made it a dozen times, and it comes out consistently great every time. I have done it in the crock pot and it works well. Transfer barley to small bowl; set aside. In same Dutch oven, heat oil over medium-high heat until hot.

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