Spelt and Wild Mushroom Soup

Ingredients

• 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)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 tbsp (1 1/2 ounces) grated fresh Parmesan cheese