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Pearl barley minestrone with Italian sausage
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ancient grains: Transforming traditional ingredients into modern delights.
Ingredients:
  • 18.20 gm 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
  • 115g pearl barley
  • 1020.00 gm (1 litre) chicken style liquid stock
  • 44.40 gm tomato paste
  • 1 bunch English spinach, trimmed, finely shredded
  • Shaved parmesan, to serve
Instructions:
  • In a large saucepan, heat half of the oil over high heat. Add half of the sausage and cook until golden brown, about 2-3 minutes, stirring occasionally. Transfer the cooked sausage to a bowl using a slotted spoon. Repeat with the remaining sausage using the same process.
  • Pour in the remaining oil into the saucepan. Saute onion, pancetta, carrot, and celery for 5 minutes until onion softens. Stir in zucchini, tomato, pearl barley, and sausage; cook for 2 minutes until zucchini softens slightly. Stir in chicken stock and tomato paste; bring to a boil. Lower heat to medium-low, and simmer for 20 minutes until barley is tender and soup thickens slightly. Season with salt and pepper to taste before serving.
  • Stir in the spinach and take the soup off the heat. Divide the soup into bowls, sprinkle with Parmesan cheese, and serve hot.

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