Photo: Cala
Porcini, pancetta & spelt soup
11 ingredients
15 min + 50 min
Serves 4
openrecipes
This warming Tuscan-inspired soup by Good Food reader Tone Victoria Midtgard makes a great storecupboard supper
Estimated Nutrition (whole recipe, rough)
537
Calories
24g
Protein
26g
Fat
55g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Spelt | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes