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1
Heat the oil in a large stock pot over medium heat.
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2
Add the onions, carrots, fennel, and garlic.
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3
Cook over medium-low heat for 10 minutes, until tender.
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4
Add the ciabatta cubes and cook for 5 more minutes.
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5
Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped.
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6
Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
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7
Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
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8
MEANWHILE: Preheat oven to 375F.
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9
TOPPING:.
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10
In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil.
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11
Toss to coat.
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12
On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat.
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13
Sprinkle with salt and pepper.
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14
Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp.
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15
This may take 15-20 minutes.
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16
Check on your soup.
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17
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.
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18
Alternately you can puree in batches in a food processor or blender.
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19
Blend to desired consistency.
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20
I prefer a more rustic presentation.
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21
*Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
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22
Turn up the heat to rewarm if necessary.
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23
At this point check for seasoning.
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24
Add more salt and pepper as needed.
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25
Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
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26
Freezes well.
