Yield
4 servings (serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata)

How to Make It

Step 1

To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; sauté 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.

Step 2

To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.

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