Spelt, white bean and pancetta soup
- 2 teaspoons olive oil
- 1 medium brown onion, finely chopped
- 2 celery stalks, finely chopped
- 100g pancetta, fat trimmed, roughly chopped
- 2 cloves garlic, chopped
- ½ cup wholegrain spelt
- 4 cups reduced-salt chicken stock
- 400g can cannellini beans, rinsed, drained
- 200g green beans, sliced
- 1 cup frozen baby peas
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
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1 Heat the olive oil in a large saucepan over medium heat. Cook the onion, celery and the pancetta, stirring, for 5 minutes, or until light golden. Add garlic and cook, stirring, for 1 minute, or until fragrant.
2 Add spelt, stock and 1 cup of water to pan. Bring to the boil, then reduce heat to low and simmer, partially covered, for 40 minutes, or until al dente.
3 Add cannellini beans, green beans and the peas; simmer for 5 minutes, or until vegies are just tender. Season with cracked black pepper.
4 Serve the soup sprinkled with parsley and lemon zest.
If you can’t find spelt, substitute it with freekeh, farro or barley.
Spelt takes around 40 minutes to cook and can be used in soups, salads, stews and pilafs.
Nutrition Info (per serve)
Total fat 8.7g
–Saturated fat 2.5g
Dietary fibre 12.3g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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