This cooked bread soup has tons of flavour 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 flavour of the soup slightly but always pick the freshest!
|Pancetta||4 Ounce , diced|
|Onion||1 Small , finely chopped|
|Garlic cloves||2 , minced|
|Celery stalk||1 , finely chopped|
|Chopped fresh italian parsley||1/4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Diced tomatoes||28 Ounce (1 can)|
|Thinly sliced greens||4 Cup (64 tbs) (lightly packed)|
|Stale italian bread slices||2 , chopped (thick)|
|Grated pecorino romano cheese||3 Tablespoon|
|Cooked italian sausage||2 , sliced|
In large saucepan cook pancetta over medium-high heat and cook pancetta for about 3 minutes or it starts 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.