PORCINI, PANCETTA & SPELT SOUP

Porcini, pancetta & spelt soup image

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

Provided by Good Food team

Time 1h5m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 220 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.3 milligram of sodium