topped with a mountain of grated Parmesan and served with a hunk of crusty sourdough bread. It’s one of the most nourishing, fulfilling, deeply satisfying soups you’ll encounter. The deep ...

Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...