Porcini, pancetta & spelt soup

Porcini, pancetta & spelt soup

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper

Nutrition and extra info

Nutrition info

Nutrition

kcalories
220
protein
10g
carbs
30g
fat
8g
saturates
2g
fibre
4g
sugar
8g
salt
1.3g

Ingredients

  • 50g cubed pancetta (or bacon)
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1l vegetable stock
  • 140g pearled spelt (or farro)
  • small handful dried porcini mushrooms, crumbled
  • 2 tomatoes, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
  • 6-8 small button mushrooms, quartered
  • flat-leaf parsley and Parmesan to serve

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Method

  1. Fry the pancetta in the oil for 2-3 mins in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion is soft and translucent. Add the garlic, fry for a few secs more, then pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock along with the porcini and tomatoes, then simmer very gently for 25-30 mins.
  2. Add the button mushrooms and simmer for 10 mins more, or until the grains are tender. Season with salt and freshly ground pepper. Ladle the soup into bowls, then sprinkle with parsley and freshly grated Parmesan.

Recipe from Good Food magazine, October 2009

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Comments

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Feygian's picture

The best soup ever! It is Delicious!!!!!!

chef-kymothy's picture

It looks amazing! I'm looking forward to making this recipe! It is bound to taste great and warm me up on a cold winters day :)

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