Pearl Barley Minestrone with Italian Sausage
Pearl Barley Minestrone with Italian Sausage
Ingredients
- 1 tbsp olive oil
- 4 thin Italian-style sausages, casings removed, coarsely chopped
- 1 brown onion, finely chopped
- 4 pancetta slices, 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 (115g) pearl barley
- 4 cups (1 litre) chicken 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.
25 min - 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.
