Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.
Ingredients
- 1 tablespoon 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) Massel chicken style liquid stock
- 2 tablespoons tomato paste
- 1 bunch English spinach, trimmed, finely shredded
- Shaved parmesan, to serve
Method
- Step 1Heat 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.
- Step 2Add 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.
- Step 3Add the spinach to the soup and stir to combine. Remove from heat. Ladle soup among serving bowls. Top with parmesan and serve immediately.
Nutrition
1657 kj
Energy
19g
Fat Total
6g
Saturated Fat
10g
Fibre
19g
Protein
50mg
Cholesterol
1790.44mg
Sodium
6g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook:
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