Pearl Barley Minestrone with Italian Sausage

By sarah_carroll

Ingredients

• 1 T EVOO
• 4 Italian sausages, casings removed 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 c pearl barley
• 4 c chicken stock
• 2 T tomato paste
• 1 bunch English Spinach
• Shaved Parmesan, to serve

Details

Servings 4

Preparation

Step 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.
Add the remaining oil to the saucepan. Add the onion, pancetta, carrot and celery and cook for 5 minutes or until onion softens. Add the zucchini, tomato, pearl barley and sausage and cook for 2 minutes 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 tnder and soup thickens slightly. Taste and season with salt and pepper.
Add the spinach to the soup and stir to combine. Remove from heat. Ladle soup among serving bowls. Top with parmesan and serve immediately.