VEGETABLE SOUP WITH WHEATBERRY AND PANCETTA
Cooking time: 30-35 minutes | Servings: 4
A delicious lean soup that will carry you that extra mile or two.
Henrik Orre | Trekking & Expedition
Ingredients:
4 Carrots
4 Parsnips
4 Celery stalks
4 Onions
400 g Diced pancetta
200 ml Wheatberry
2 Bay leaf
4 sprigs of thyme
2 Cube Vegetable stock
3 L Water
200 g Canned white beans
Olive oil for frying
To taste Salt & pepper
4 tbsp Chopped parsley
Instructions:
PREPERATION AT HOME
01
Peel and cut the carrots, parsnips and celery into small cubes.
02
Peel the onions and chop finely.
03
Dice the pancetta.
COOKING OUTSIDE
01
Sauté the onions and pancetta in oil in a pot. Then add all the vegetables, wheatberry, bay leaf, thyme and vegetable stock. Add the water.
02
Let simmer for 15-20 minutes.
03
Add the beans and season with salt and black pepper to taste. Top with chopped parsley
Recommended Equipment
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