|1 cup||uncooked spelt berries|
|2 cups||boiling water|
|1/2 cup||dried porcini or shiitake mushrooms (about 3/4 ounce)|
|1/2 cup||finely chopped fresh parsley|
|3||garlic cloves, minced|
|1 tbsp||olive oil, divided|
|3 cups||thinly sliced leek (about 3 large)|
|6 cups||vegetable stock or canned vegetable broth|
|1/2 cup||dry white wine|
|1 tbsp||tomato paste|
|1 1/2 cups||hot cooked farfalle (about 1 cup uncooked bow tie pasta)|
|1/4 tsp||black pepper|
|6 tbsp (1 1/2 ounces)||grated fresh Parmesan cheese|
Place spelt in a medium saucepan; cover with water to 2 inches above spelt. Bring to a boil; reduce heat, and cook, uncovered, 1 hour or until tender. Drain.
Combine 2 cups boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms through a colander, reserving soaking liquid. Discard mushroom stems; thinly slice mushroom caps.
Combine parsley and garlic; divide into 2 (1/4-cup) portions.
Heat 1 1/2 teaspoons olive oil in a large Dutch oven over medium-high heat. Add spelt, mushrooms, 1/4 cup parsley mixture, and leek; sauté 5 minutes.
Stir in the reserved mushroom liquid, vegetable Stock, wine, and tomato paste; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the spelt is tender.
Add pasta, and sprinkle with salt and pepper. Cook for 1 minute or until thoroughly heated. Stir in reserved 1/4 cup parsley mixture.
Spoon soup into bowls; sprinkle with cheese, and drizzle with 1 1/2 teaspoons oil (optional).
Yield: 6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1/4 teaspoon olive oil)
Nutrition per serving: 245 calories, 5 g fat, 1.6 g sat fat, 43 g carbohydrate, 3.3 g fibre, 10 g protein, 552 mg sodium