Easiest Way to Make Appetizing Pearl Barley Minestrone with Italian Sausage

Pearl Barley Minestrone with Italian Sausage. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. 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 barley to small bowl; set aside. In same Dutch oven, heat oil over medium-high heat until hot. Once boiling, add in the orzo and barley. You can have Pearl Barley Minestrone with Italian Sausage using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pearl Barley Minestrone with Italian Sausage

1. It's 4 of thin Italian sausages, skins removed & roughly chopped.
2. Prepare 1 of medium brown onion, finely chopped.
3. It's 4 slices of Proscuitto, chopped.
4. You need 1 of carrot, finely diced.
5. Prepare 1 of celery stick, finely diced.
6. It's 1 of zucchini, finely diced.
7. It's 3 of large ripe tomatoes, diced.
8. You need 1/2 cup of pearl barley.
9. Prepare 1 litre of chicken stock.
10. It's 2 Tbsp of tomato paste.
11. You need 1 bunch of English spinach, finely shredded.
12. It's of Shaved Parmesan to serve.

Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot. Once the barley is cooked through the soup is done. Remove from heat and stir in basil. Transfer to bowl and set aside.

Pearl Barley Minestrone with Italian Sausage instructions

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..

In same Dutch oven heat oil over med-high heat until hot. So, consistent with AICR's recommendation to cover your plate - in this case bowl - with mostly healthy vegetables and whole grains, simmer up a nice batch of minestrone. This is a nice soup recipe with a lot of texture and flavor. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink.