Porcini, Pancetta & Spelt Soup
This comforting and flavorful mushroom and spelt soup is a hearty and satisfying dish perfect for any occasion. The savory pancetta and earthy porcini mushrooms add depth to the broth, while the tender spelt grains provide a wholesome bite. Topped with fresh parsley and grated Parmesan, this soup is a delightful combination of textures and flavors.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 220 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.3 milligram of sodium
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