Porcini, pancetta & spelt soup
Serves 4
Easy
Prep:
Cook:
This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper
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- 50g cubed pancetta(or bacon)
- 1 tbsp olive oil
- 1 bay leaf
- 1 onionfinely chopped
- 1 garlic clovecrushed
- 1l vegetable stock
- 140g pearled spelt(or farro)
- small handful dried porcinimushrooms, crumbled
- 2 tomatoesskinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)
- 6-8 small button mushroomsquartered
- flat-leaf parsleyand Parmesan to serve
Nutrition: per serving
- kcal220
- fat8g
- saturates2g
- carbs30g
- sugars8g
- fibre4g
- protein10g
- salt1.3glow
Method
step 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.
step 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.
