Pearl barley minestrone with Italian sausage

Posted by adm On August - 15 - 2011

How to cook Pearl barley minestrone with Italian sausage


  • 1 tbs olive oil
  • 4 thin Italian-style sausages, casings removed, coarsely sliced
  • 1 brown onion, finely sliced
  • 4 pancetta slices, finely sliced
  • 1 carrot, raw, finely shredded
  • 1 celery amaze, finely shredded
  • 1 zucchini, ends cut, finely sliced
  • 2 ripe tomatoes, finely sliced
  • 1/2 cup (115g) pearl barleycorn
  • 4 cups (1 l) chicken strain
  • 2 tbs tomato spread
  • 1 bunch English spinach, cut, finely sliced
  • Shaved parmesan, to help

How to:

  • Heat half the oil in a large saucepan over high heating. Add half the sausage and ready, stirring occasionally, for 2-3 minutes or until golden brownness. Use a slotted spoon to transfer to a stadium. Repeat with remaining sausage.

  • Add the remaining oil to the saucepan. Add the onion, pancetta, carrot and celery and ready, stirring, for 5 minutes or until onion softens. Add the zucchini, tomato, pearl barley and sausage and falsify, stirring, for 2 minutes or until zucchini softens somewhat. Add the chicken stock and tomato paste and bring to the moil. Reduce heat to medium-low and fake, stirring occasionally, for 20 minutes or until barley is tender and soup thickens slimly. Taste and season with salt and peppercorn.

  • Add the spinach to the soup and stir to combining. Remove from oestrus. Ladle soup among serving bowls. Top with parmesan and serve immediately.

  • Prepare time:15 min.

    Cooking time:30 min.

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