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. See great recipes for Pearl Barley Minestrone with Italian Sausage too!
This is my version of a recipe I found on the 'Taste' app. See great recipes for Pearl Barley Minestrone with Italian Sausage too! Stir in the peas, shredded cabbage and a little extra water if you want a thinner soup, bring back to the boil then reduce the heat and simmer for a minute or two until the peas are cooked and the cabbage is hot but still crunchy. You can cook Pearl Barley Minestrone with Italian Sausage using 12 ingredients and 6 steps. Here is how you cook that.
Ingredients of Pearl Barley Minestrone with Italian Sausage
- You need 4 of thin Italian sausages, skins removed & roughly chopped.
- Prepare 1 of medium brown onion, finely chopped.
- It's 4 slices of Proscuitto, chopped.
- You need 1 of carrot, finely diced.
- You need 1 of celery stick, finely diced.
- Prepare 1 of zucchini, finely diced.
- You need 3 of large ripe tomatoes, diced.
- Prepare 1/2 cup of pearl barley.
- It's 1 litre of chicken stock.
- Prepare 2 Tbsp of tomato paste.
- It's 1 bunch of English spinach, finely shredded.
- You need of Shaved Parmesan to serve.
Transfer barley to small bowl; set aside. In same Dutch oven, heat oil over medium-high heat until hot. Slice turkey sausages and roast the slices on both sides over medium heat, until thoroughly cooked. The mixed veg gives it a minestrone vibe, but I've gone for a nice bit of chorizo to flavour the base and used hearty barley - instead of pasta - for added bite.
Pearl Barley Minestrone with Italian Sausage instructions
- 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..
Make a big batch and freeze in. Transfer to bowl and set aside. In same Dutch oven heat oil over med-high heat until hot. Once boiling, add in the orzo and barley. Stir from time to time as barley and orzo are prone to sticking to the bottom of the pot.
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