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1
Puree pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
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2
In an eight-quart pan, heat 1/3 cup olive oil, rosemary and sage over medium-high heat for two minutes.
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3
Add paste, turn heat to medium-low, and cook, stirring frequently, for five minutes.
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4
Add white wine, and simmer 10 minutes more.
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5
Add onions, salt and red pepper, and saute over low heat, stirring frequently, until onions are very soft and some have turned golden brown, about 20 minutes.
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6
Add balsamic vinegar and stock, and simmer 25 minutes over low heat.
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7
Add spice mixture and peas, and cook 5 minutes more.
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8
Season with salt and black pepper to taste.
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9
While soup simmers, bring 2 cups water and the white wine vinegar to a boil in a small saucepan.
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10
Reduce heat until no bubbles break surface of water.
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11
Crack two eggs into water, and cook 4 minutes.
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12
Gently spoon eggs out of water, and reserve in a shallow dish with water in it.
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13
Bring water back to a boil, and repeat process until all the eggs are poached.
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14
Lightly toast bread.
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15
Brush each slice with olive oil, and sprinkle with two teaspoons Parmigiano-Reggiano.
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16
Toast again or broil until cheese has melted, about two minutes.
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17
Lay a slice of toast in each of six deep soup bowls, and top with a poached egg.
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18
Ladle soup over egg, sprinkle with remaining cheese, and serve.
