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Categories:
olive oil yellow onions carrot fennel bulbs garlic crusts tomatoes chicken stock red wine fresh basil leaf kosher salt pepper Parmesan cheese bowl pancetta basil olive oil
Viewed: 101 - Published at: 6 years agoIngredients
- 12 cup olive oil
- 2 cups chopped yellow onions or 2 chopped yellow onions
- 1 medium-diced carrot, scrubbed, unpeeled, I peel and dice
- 1 fennel bulbs, trimmed, cored and medium dice or 1 12 cups fennel bulbs
- 4 teaspoons garlic cloves, minced or 4 garlic cloves
- 3 cups ciabatta, 1-inch dice, crust removed, I do not remove the crusts
- 2 (28 ounce) canssan marzano canned tomatoes
- 4 cups chicken stock
- 12 cup dry red wine
- 1 cup fresh basil leaf, chopped, if using dried, I have used dried about 3 Tablespoons I felt the dried equivalent of 1/3 C
- 1 tablespoon kosher salt, to taste
- 1 12 teaspoons pepper, to taste
- 12 cup freshly grated parmesan cheese
- 1 inch diced ciabatta, 3-5 cubes per bowl, approx. 5 slices
- 2 ounces pancetta, small dice, I brow up 4 ounces
- 12 basil leaves, can omit
- 3 tablespoons olive oil
Method
- Heat the oil in a large stock pot over medium heat.
- Add the onions, carrots, fennel, and garlic.
- Cook over medium-low heat for 10 minutes, until tender.
- Add the ciabatta cubes and cook for 5 more minutes.
- Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped.
- Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
- Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
- MEANWHILE: Preheat oven to 375F.
- TOPPING:.
- In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil.
- Toss to coat.
- On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat.
- Sprinkle with salt and pepper.
- Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp.
- This may take 15-20 minutes.
- Check on your soup.
- If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes.
- Alternately you can puree in batches in a food processor or blender.
- Blend to desired consistency.
- I prefer a more rustic presentation.
- *Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
- Turn up the heat to rewarm if necessary.
- At this point check for seasoning.
- Add more salt and pepper as needed.
- Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
- Freezes well.
