Recipe of Award-winning Pearl Barley Minestrone with Italian Sausage

Pearl Barley Minestrone with Italian Sausage.

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, pearl barley minestrone with italian sausage. It is one of my favorites. 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 favored of recent trending meals in the world. It's appreciated by millions daily. It is easy, it is quick, it tastes delicious. They're fine and they look fantastic. Pearl Barley Minestrone with Italian Sausage is something that I have loved my whole life.

To begin with this particular 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 cook it.

The ingredients needed to make Pearl Barley Minestrone with Italian Sausage:

1. {Prepare of thin Italian sausages, skins removed & roughly chopped.
2. {Make ready of medium brown onion, finely chopped.
3. {Prepare of Proscuitto, chopped.
4. {Prepare of carrot, finely diced.
5. {Make ready of celery stick, finely diced.
6. {Make ready of zucchini, finely diced.
7. {Make ready of large ripe tomatoes, diced.
8. {Prepare of pearl barley.
9. {Get of chicken stock.
10. {Prepare of tomato paste.
11. {Prepare of English spinach, finely shredded.
12. {Take of 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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