Name: Porcini, pancetta & spelt soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
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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Porcini, pancetta & spelt soup

Porcini, pancetta & spelt soup

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 5 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal220
fat8g
saturates2g
carbs30g
sugars8g
fibre4g
protein10g
salt1.3g

low

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.

Recipe from Good Food magazine, October 2009

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A star rating of 5 out of 5.6 ratings

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