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Spelt, white bean and pancetta soup
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Spelt, white bean and pancetta soup

Spelt is an ancient variety of wheat with a delicious nutty taste and slightly chewy texture. It is gentler on digestion than regular wheat, with more protein and fats than common wheat.
Serves: 4
Time to make: 1 hr 5 mins
Hands-on time: 20 mins


If you can’t find spelt, substitute it with freekeh, farro or barley.

HFG tip

Spelt takes around 40 minutes to cook and can be used in soups, salads, stews and pilafs.

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