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Pearl Barley Minestrone with Italian Sausage
Ingredients
- 4 thin Italian sausages, skin removed & roughly chopped
- 1 medium brown onion, finely chopped
- 4 slices Proscuitto, chopped
- 1 carrot, finely diced
- 1 celery stick, finely diced
- 1 zucchini, finely diced
- 3 large ripe tomatoes, diced
- 1/2 cup pearl barley
- 1 litre chicken stock
- 2 Tbsp tomato paste
- 1 bunch English spinach, finely shredded
- Shaved Parmesan to serve
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Directions
Method:
- 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.
- Serves 4- around 45 mins start to finish.
- Enjoy!
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