Porcini, pancetta & spelt soup

• cubed pancetta50g g

  (or bacon)

• olive oil↗1 tbsp tbsp
• bay leaf↗1
• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• vegetable stock↗1l l
• pearled spelt↗140g g

  (or farro)

• small handful dried porcini↗

  mushrooms, crumbled

• tomatoes↗2

  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

Step-by-step instructions

1. 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.

2. 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.