Makes five portions (One for each day of the week) Preparation time: 20 minutes Cooking time: 50 minutes
Instructions:
Fry the pancetta in the oil for two to three minutes in a medium saucepan. Add the bay leaf and onion. Cook over a gentle heat until the onion has softened and is starting to go golden. Add the garlic, fry for a few seconds more, then the tomatoes and puree. Cook these down until the tomatoes start to thicken and soften.
Pour over the stock and bring to the boil. Rinse the spelt and drain well. Add to stock then simmer very gently for 25-30 mins.
Add the cannellini beans and simmer for ten minutes 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.
Ingredients:
100g pancetta cubetti (or smoked bacon)
One tablespoon of olive oil
One bay leaf
One onion, finely chopped
Two small carrots, peeled and finely chopped
Two stalks celery, finely chopped
One garlic clove, finely chopped
Two tomatoes, skinned, deseeded and diced (or two whole tomatoes from a can, chopped)
One tablespoon of tomato puree
One tablespoon of chicken stock, fresh if you can find
140g pearled spelt (or farro), but pearl barley is more than acceptable
Join the Bring Back Britain’s Lunch hour movement, promoting methods towards a healthy work lunch. We look at the positive psychological, motivational and performance related effects of taking a break from work. With everything from lunch recipes to brain training, you can be sure to benefit from joining in.
