Pappa al Pomodoro
INGREDIENTS
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For the soup:
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1/2 cup olive oil
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2 cups chopped yellow onions
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1 cup medium-diced carrots
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1 cup medium-diced celery
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4 cloves garlic, minced
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3 cups (1-inch) diced ciabatta bread, crusts removed
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2 (28-oz.) cans Italian plum tomatoes
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4 cups chicken stock
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1/2 cup dry red wine
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1 cup chopped fresh basil leaves
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1 tbsp. kosher salt
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1 1/2 tsp. black pepper
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1/2 cup freshly grated Parmesan cheese
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For the topping:
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3 cups (1-inch) diced ciabatta bread
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2 oz. thickly sliced pancetta, chopped (I used turkey bacon)
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24-30 whole fresh basil leaves
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3 tbsp. olive oil
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