– Pancetta – Olive oil – Carrots – Stalks celery – Small onion – Large leek – Garlic – Thyme – Whole tomatoes – Chicken broth – Sea salt – Black pepper – Red pepper flakes
In a large stockpot over medium heat, add the olive oil and the pancetta. Cook until the pancetta is beginning to crisp.
Add the celery., carrot, onion, and leek to the pot. Allow the veggies to cook until they begin to soften, about 5 minutes.
Add the pancetta back into the pot along with the minced garlic and cook for 1-2 minutes.
Add the hand-crushed tomatoes, chicken broth, red pepper flakes, bay leaves, thyme, salt, and pepper to the soup pot.