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.

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.