INGREDIENTS
1/2 cup
good olive oil
2 cups
chopped yellow onion (2 onions)
1 cup
medium-diced carrots, unpeeled (3 carrots)
1
fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 tsp
minced garlic (4 cloves)
3 cups
(1-inch) diced ciabatta cubes, crusts removed
2 28 ounce cans
good Italian plum tomatoes
4 cups
chicken stock, preferably homemade
1/2 cup
dry red wine
1 cup
chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup
freshly grated Parmesan
3 cups
(1-inch) diced ciabatta cubes
2 oz
thickly sliced pancetta, chopped
24
to 30 whole fresh basil leaves
3 tbsp
good olive oil, plus more for serving
Salt and pepper