Saffron Kale Soup with Parsley Fennel Pistou Crispy Pancetta and Croutons

Ingredients

• Saffron Kale Soup
• 1/4 cup pancetta, diced (or use bacon)
• 2 teaspoons olive oil
• 2 onions, diced
• 2 carrots, diced
• 3 celery ribs, diced
• 2 tomatoes, seeded and diced
• 1/2 cup potato, diced (how many will depend on how big - I used 3 fingerlings)
• 1 tablespoon tomato paste
• 1 tablespoon AP Flour
• 4 sprigs thyme, chopped
• 1 bay leaf
• handful celery leaves (leave out if not available, I just picked the celery clean and tossed them in)
• 6 cups chicken stock
• small pinches saffron (don't be excessive here!)
• 4 cups Kale, finely chopped
• 1/4 Stale baguette, cubed
• 2 tablespoons olive oil
• Fennel Parsley Pistou
• 1/2 cup chopped fennel fronds
• 1/2 cup chopped parsley
• 2 green onions, dark to medium green parts only, chopped
• 2 cloves garlic, chopped
• 1/4 cup grated parmesan (or to taste)
• 1/4 cup olive oil

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