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