Pearl Barley Minestrone with Italian Sausage

Name: Pearl Barley Minestrone with Italian Sausage
Yield: 4 servings
Cuisine: American
Ingredients: 4 thin Italian sausages, skins removed & roughly chopped; 1 medium brown onion, finely chopped; 4 slices Proscuitto, chopped; 1 carrot, finely diced; 1 celery stick, finely diced; 1 zucchini, finely diced; 3 large ripe tomatoes, diced; 1/2 cup pearl barley; 1 litre chicken stock; 2 Tbsp tomato paste; 1 bunch English spinach, finely shredded; Shaved Parmesan to serve

ChrisO505 @cook_2774571

Ettalong, Australia

Cold wet day out. Thought I'd make soup. This is my version of a recipe I found on the 'Taste' app. Really very good!

ChrisO505 @cook_2774571

Ettalong, Australia

Cold wet day out. Thought I'd make soup. This is my version of a recipe I found on the 'Taste' app. Really very good!

Saved

Ingredients

4 servings

4thin Italian sausages, skins removed & roughly chopped
1medium brown onion, finely chopped
4 slicesProscuitto, chopped
1carrot, finely diced
1celery stick, finely diced
1zucchini, finely diced
3large ripe tomatoes, diced
1/2 cuppearl barley
1 litrechicken stock
2 Tbsptomato paste
1 bunchEnglish spinach, finely shredded
Shaved Parmesan to serve

Saved

Steps

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.