Pearl barley, Italian sausage and vegetable soup
A nourishing and hearty vegetable soup given substance with the addition of pearl barley, pancetta and nuggets of crumbled and browned Italian pork sausage. We start with the two cured meats - the pancetta and Italian sausage, which we cook till golden in olive oil. This flavoured oil is then used to gently fry onions, carrots and celery with chopped rosemary. We stir through pearl barley, splash in a bit of red wine and add tomatoes and cook very slowly till the barley is tender and plump. A final sprinkling of grated Parmesan and chopped parsley and the soup is ready.
Or make these easy Parmesan croutons.
SMALL and LARGE: Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally until piping hot throughout.
Please note: the pearl barley continues to absorb liquid after its cooked, resulting in a thick soup. If you'd like it thinner, you can add a little stock or water.
FROZEN PRODUCT. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.