Pancotta Calabrese

This cooked bread soup has tons of flavor from the pancetta and tomatoes. It turns itself into a whole meal with sliced sausage on top and a drizzle of olive oil. You can use chicory, rapini, spinach or Swiss chard for the greens. Whichever you use will change up the flavor of the soup slightly but always pick the freshest!

4 oz (125 g) pancetta, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1/4 cup (50 mL) chopped fresh Italian parsley
4 cups (1 L) chicken stock
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) thinly sliced greens, lightly packed
2 thick slices stale Italian bread, chopped
3 tbsp (50 mL) grated Pecorino Romano cheese
2 Italian sausages, cooked and sliced

In large saucepan cook pancetta over medium-high heat and cook pancetta for about 3 minutes or until beginning to turn golden. Reduce heat to medium and add onion, garlic, celery and parsley and cook for about 5 minutes or until softened. Add stock and tomatoes; bring to boil. Reduce heat and simmer for 15 minutes.

Add greens and bread and stir for about 8 minutes or until greens are tender and bread is soft. Ladle into soup bowls; sprinkle with cheese and top with sliced sausages.

Makes 4 to 6 servings

Pancotta Calabrese

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