Pappa al Pomodoro

From Barefoot Contessa
Serves 6

*1/2 cup olive oil
*2 onions, chopped
*3 medium carrots, diced
*2 tbsp fennel seeds
*4 garlic cloves, minced
*1 loaf ciabatta bread, divided, crusts removed and diced
*2 28 oz. can crushed tomatoes
*4 cups chicken stock
*1/2 cup dry red wine
*1 cup chopped basil leaves

For the topping
*2 oz. thickly sliced pancetta, chopped
*24 fresh basil leaves
*3 tbsp olive oil

Heat oil in a large stockpot over medium heat. Add onion, carrots, fennel and garlic, cooking over medium-low heat until tender. Add half the ciabatta cubes and cook for 5 more minutes. Add the tomatoes, chicken stock, wine, basil, 1 tbsp salt and 1 1/2 tsp pepper. Bring soup to a boil, lower the heat and allow to simmer partially covered, 45 minutes.

Meanwhile preheat the oven to 375 degrees. For the topping, place the rest of the ciabatta cubes, pancetta and basil on a sheet pan in a single layer. Drizzle with olive oil, sprinkle with salt and pepper and toss well. Cook, 10 to 15 minutes, until all ingredients are crisp. The basil leaves will turn dark and crisp.

Stir Parmesan cheese into the soup and taste for seasoning. Serve hot, sprinkled with topping and drizzled with additional olive oil.