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Tomato Soup With Pancetta Recipe

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This recipe for Tomato Soup With Pancetta, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gil and Jeanne Slater


1 Tb olive oil
3 Oz Pancetta chopped
1 medium onion, chopped
3 (3/4 inch thick) slices Rustic Rye Bread, cubed
6 cups reduced sodium chicken broth
1 28 Oz can diced tomatoes in juice
1/4 cup coarsely chopped fresh basil
1/2 tsp dried oregano
1/4 tsp crushed dried red pepper flakes
Salt and Freshly Ground Black Pepper
1/4 cup Mascarpone cheese
1/4 cup sour cream

Heat the oil in a large, heavy pot over a 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 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a new favorite - from that
nubile ninja of Neapolitan noshing - Giada DeLaurentiis.




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