Tomato Soup With Pancetta Recipes

TOMATO SOUP WITH PANCETTA - GIADA DE LAURENTIIS

Steps:

• Heat the oil in a large, heavy pot over medium flame.
• Add the pancetta and saute until crisp and golden, about 5 minutes.
• Add the onion and saute until tender, about 3 minutes.
• Add the bread cubes and toss to coat with the pan drippings.
• Saute until the bread cubes are golden, about 5 minutes.
• Add the broth, tomatoes, basil, oregano, and red pepper flakes.
• Bring the soup to a boil, then reduce the heat to medium-low.
• Simmer uncovered until the flavors blend, about 10 minutes.
• Season the soup to taste with salt and pepper.
• In a small bowl, stir together the mascarpone and sour cream until blended.
• Ladle the soup into bowls.
• Spoon a dollop of the mascarpone mixture onto each serving and serve.

TOMATO SOUP WITH PANCETTA

Steps:

• Heat dry pan on a medium heat. Layer pancetta and cook until crispy on both sides. Drain on paper towels.
• Combine tomatoes, broth, butter and garlic in the pot and bring to a boil. Season with salt and pepper and pour into bowls. Place pancetta on top and garnish with herb leaves. Serve hot.

PAPPA AL POMODORO / CLASSIC ITALIAN TOMATO SOUP

Steps:

• 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 375°F.
• 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.

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.