Porcini, pancetta & spelt soup

Contains pork – recipe is for non-Muslims only

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

  • Prep:15 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 220
  • fat 8g
  • saturates 2g
  • carbs 30g
  • sugars 8g
  • fibre 4g
  • protein 10g
  • salt 1.3g


  • 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


  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. 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.

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