Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pearl barley minestrone with italian sausage. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Pearl Barley Minestrone With Italian Sausage Recipe - Heat Half The Oil In A Large Saucepan Over High Heat. Use A Slotted Spoon To Transfer. It's easy to make this soup meatless. Simply substitute an additional can of great northern beans or your favorite canned beans for the sausage and use vegetable broth instead of beef broth.

Pearl Barley Minestrone with Italian Sausage is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Pearl Barley Minestrone with Italian Sausage is something that I have loved my whole life.

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

This minestrone is ideal for your next lunch date with girlfriends. With lots of vegetables and whole grains, we've made this dish light from start to finish. The sausage had a little zip to it so the minestrone did too. I cooked my own beans and they turned out lovely in this dish.

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 sausage had a little zip to it so the minestrone did too. I cooked my own beans and they turned out lovely in this dish. Minestrone is an ancient Italian dish. Our version features spring asparagus, leek and sugar snap peas, along with barley and authentic seasonings. And for a delicious finishing touch, we're cooling the hearty soup with a dollop of lemon-dressed ricotta, which we're also spreading onto a crispy side of.

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