Tuscan Pancetta and Porcini Soup
Tuscan Pancetta and Porcini Soup



  • 50g pancetta, cubed
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 chopped onion
  • 1 crushed garlic clove
  • 1 litre of veg stock
  • 150g pearled spelt
  • Small handful of crumbled dried porcini
  • 2 diced tomatoes
  • 8 small mushrooms, quartered
  • Chopped parsley and parmesan, to serve
  • Fry the pancetta in the oil for 3 mins, then stir in the onion and bay leaf. Cook gently to soften the onion, then add the garlic and pour in the stock. Bring to a simmer. Rinse and drain the spelt, then add to the stock with the tomatoes and porcini. Simmer gently for 30 mins.
  • Add the small mushrooms and simmer for 10 mins more, or until the spelt is tender. Season well, then serve with a sprinkling of parsley and parmesan.
45 mins
4 serving

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