In a large soup
pot, heat the 1/4 cup olive oil over medium heat. Add the garlic, fennel, whole chiles and currants
and cook until soft and light golden brown, about 8 to 10 minutes. Add the parsley
, tomatoes and the toasted pine nuts
, stirring to combine. Cook the tomato mixture for about 25 to 30 minutes. Add the hot water, salt, and pepper, to taste, stirring to combine. Bring the tomato stock to a boil and add the bread pieces. Allow the stock
to cook 1 minute more so that the bread has a chance to heat up and thicken the stock before removing from the heat. Stir in the mint
leaves and fennel
fronds and season each individual bowl of pancotto with a drizzle of extra-virgin olive oil.
with extra-virgin olive oil and garnish with fennel fronds and pepperocini.