Recipe: Pappa al Pomodoro from Giada De Laurentiis

Ingredients

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 small red onion, peeled
• 1 carrot, peeled and halved
• 2 garlic cloves, smashed and peeled
• 1/4 teaspoon crushed red pepper flakes
• 3/4 teaspoon kosher salt
• 2 (14-ounce) cans crushed tomatoes
• 2 cups low-sodium chicken or vegetable broth, plus up to 1 cup more, if needed
• 4 cups (1-inch) stale bread cubes (about 2 thick slices)
• 2 fresh basil sprigs
• 1 (2-inch) piece of Parmigiano-Reggiano rind
• 1 1/4 cups freshly grated Parmigiano-Reggiano
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped basil, for garnish

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