6 servings (serving size: 1 1/3 cups soup, 1 tablespoon cheese, and 1/4 teaspoon olive oil)

How to Make It

Step 1

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.

Step 2

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.

Step 3

Combine parsley and garlic; divide into 2 (1/4-cup) portions.

Step 4

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.

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