Pearl barley minestrone with Italian sausage

Recipes / Meat

Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.

Recipe «Pearl barley minestrone with Italian sausage» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 4 thin Italian-style sausages, casings removed, coarsely chopped, 1 brown onion, finely chopped, 4 slices Primo Gourmet Selection Pancetta, finely chopped, 1 carrot, peeled, finely chopped , 1 celery stick, finely chopped, 1 zucchini, ends trimmed, finely chopped, 2 ripe tomatoes, finely chopped , 1/2 cup pearl barley, 4 cups Massel chicken style liquid stock, 2 tbsp tomato paste, 1 bunch English spinach, trimmed, finely shredded, Shaved parmesan, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 4 thin Italian-style sausages, casings removed, coarsely chopped 
  • 1 brown onion, finely chopped 
  • 4 slices Primo Gourmet Selection Pancetta, finely chopped 
  • 1 carrot, peeled, finely chopped 
  • 1 celery stick, finely chopped 
  • 1 zucchini, ends trimmed, finely chopped 
  • 2 ripe tomatoes, finely chopped 
  • 1/2 cup pearl barley 
  • 4 cups Massel chicken style liquid stock 
  • 2 tbsp tomato paste 
  • 1 bunch English spinach, trimmed, finely shredded 
  • Shaved parmesan, to serve 

Instructions

  1. Heat half the oil in a large saucepan over high heat. Add half the sausage and cook, stirring occasionally, for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a bowl. Repeat with remaining sausage.
  2. Add the remaining oil to the saucepan. 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.
  3. Add the spinach to the soup and stir to combine. Remove from heat. Ladle soup among serving bowls. Top with parmesan and serve immediately.