Pappa Al Pomodoro

I think I am one of the very few who love this time of year, cool weather, shorter days, football, pretty fall colors, and the first dusting of snow.

Nothing is better after a long day of work then to come home and enjoy some nice warm soup. This was a crowd favorite. The only note I have is to make more toppings, b/c it's so yummy!!

Ingredients

• 1/2 cup olive oil
• 2 cups chopped yellow onion (about 2 onions)
• 1 cup medium-diced carrots, unpeeled (about 3 carrots)
• 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
• 4 teaspoons minced garlic (4 cloves)
• 3 cups (1-inch) diced ciabatta cubes, crusts removed
• 2 (28-ounce) cans good Italian plum tomatoes diced
• 4 cups chicken stock
• 1/2 cup dry red wine
• 1 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup freshly grated Parmesan

For the topping:

• 3 cups (1-inch) diced ciabatta cubes
• 2 ounces thickly sliced pancetta, chopped
• 24 to 30 whole fresh basil leaves
• 3 tablespoon olive oil, plus more for serving
• Salt and pepper

Directions

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium
low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 degrees F.

For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Sprinkle parmesan over soup once bowled and serve hot with topping.

Sooo yummy thanks Ina Garden!