Barefoot Bloggers: Pappa Al Pomidoro

It's time once again for another "Barefoot Bloggers" recipe. This time Natalie from "Burned Bits" got to choose the recipe, and she chose this classic Italian tomato soup with lots of basil that is thickened with......bread!!!!! This soup was not only easy to make but delicious. I made it exactly as written--although I DID peel the carrots. I guess I'm not quite as rustic as Ina. The soup was great even without the carrot dirt. Don't skimp on the basil--you'll be sorry if you do! Enjoy!

INA GARTEN'S PAPPA AL POMIDORO
from her Back to Basics cookbook
Serves 6

1/2 C good olive oil
2 C chopped yellow onion (2 onions)
1 C medium-diced carrots, unpeeled (3 carrots) NOTE: I peeled.
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 t minced garlic (4 cloves)
3 C (1-inch) diced ciabatta cubes, crusts removed
2 (28-oz) cans good Italian plum tomatoes
4 C chicken stock, preferably homemade
1/2 C dry red wine
1 C chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 C freshly grated Parmesan

For the topping:

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

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 minute. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just 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 the oven to 375˚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, sprionkle 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. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.