Porcini, pancetta & spelt soup

Porcini, pancetta & spelt soup

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(4 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

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

Nutrition and extra info


  • kcal220
  • fat8g
  • saturates2g
  • carbs30g
  • sugars8g
  • fibre4g
  • protein10g
  • salt1.3g
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  • 50g cubed pancetta (or bacon)



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 bay leaf
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1l vegetable stock
  • 140g pearled spelt (or farro)



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • small handful dried porcini mushrooms, crumbled
  • 2 tomatoes, skinned, deseeded and diced (or 2 whole tomatoes from a can, chopped)



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6-8 small button mushrooms, quartered
  • flat-leaf parsley and Parmesan to serve


  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.

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Comments, questions and tips

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Sharon Lembo's picture
Sharon Lembo
18th Jan, 2019
I made this soup for Saturday lunch - everyone loved it and all had second helpings! I couldn't find Spelt so used pearl barley instead. I also added 100mls of white wine and cooked the soup for an hour to ensure the barley was tender and cooked through. Really delicious, I will definitely make it again.
Dawn Curtis
22nd May, 2015
I used chestnut mushrooms, soup pasta and chorizo as a replacement for the above ingredients it was delicious. So much so that I've rushed out to remake it with correct ingredients.
28th Feb, 2014
The best soup ever! It is Delicious!!!!!!
28th Sep, 2012
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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