Pancetta-Rosemary Croutons

This recipe goes with Sweet Potato Soup with Pancetta-Rosemary Croutons

Yield: 6 servings (serving size: about 1/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 0.0%
  • Fat: 3.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1g
  • Protein: 3.1g
  • Carbohydrate: 9.3g
  • Fiber: 0.6g
  • Cholesterol: 7mg
  • Iron: 0.8mg
  • Sodium: 263mg
  • Calcium: 18mg


  • 1/3 cup finely chopped pancetta (about 2 ounces)
  • 2 cups (1-inch) cubed sourdough bread
  • 1 teaspoon chopped fresh rosemary


  1. 1. Cook pancetta in a nonstick skillet over medium-low heat 4 minutes or until golden brown and crisp. Remove pancetta from skillet; drain. Cook bread cubes in drippings in pan, stirring frequently, 7 minutes or until golden and crisp. Stir in rosemary; cook 1 minute. Stir pancetta into bread cubes.
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