Porcini, pancetta & spelt soup
This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 50 mins
- 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.
- 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.
220 kcalories, protein 10.0g, carbohydrate 30.0g, fat 8.0 g, saturated fat 2.0g, fibre 4.0g, sugar 8.0g, salt 1.3 g
Recipe from Good Food magazine, October 2009.
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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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24
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 50 mins
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
220 kcalories, protein 10.0g, carbohydrate 30.0g, fat 8.0 g, saturated fat 2.0g, fibre 4.0g, sugar 8.0g, salt 1.3 g
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28 September 2012
Mothy commented on this recipe
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