Soup's On #11: Tuscan Bread Soup

A rustic soup loaded with vegetables and topped with toasted bread, pancetta and basil!

- Recipe -

● 2 T. olive oil

● 2 onions, chopped

● 4 carrots, chopped

● 2 fennel bulbs, sliced

● 4 cloves garlic, minced

● 3 cups torn bread (Italian or French)

● 2 (28-ounce) cans diced tomatoes

● 8 cups chicken broth

● 1 cup dry red wine

● 1 cup fresh basil leaves

● salt & pepper

For the topping:

● 4-5 cups cubed bread (Italian or French)

● 6 oz. pancetta, thinly sliced

● 24 fresh basil leaves

● 2 T. olive oil

● Parmesan Cheese

1. Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook for 10 minutes.

2. Add the torn bread and cook for 5 more minutes. Add the tomatoes to the pot along with the chicken stock, red wine, basil, salt, and pepper. Raise the temperature and bring the soup to a boil. Then lower the heat, and allow to simmer, partially covered, for 45 minutes.

Meanwhile, preheat the oven to 375 ̊F.

3. For the topping, place the bread cubes, pancetta, and basil on a rimmed baking sheet. Drizzle with 2 T. olive oil, sprinkle with salt and pepper, and toss well. Cook for 20 minutes, stirring ever 7-8 minutes until bread is browned.

To serve, ladle the soup into large bowls and top with some of the bread & pancetta topping, as well as a sprinkling of Parmesan cheese.

Download pdf recipe for: Tuscan Bread Soup