Ingredients
Directions
Preheat the oven to 425ºF.
Heat a Dutch oven over medium-high heat.
Add the pepperoni, hot ham, and salami, and sauté until it begins to brown.
Add the onion, carrot, celery, and garlic, and sauté until beginning to soften.
Add the tomatoes, broth, oregano, and crushed red pepper and bring to a simmer, cooking for about 10 minutes.
Add the pasta and simmer until tender, another 15 minutes.
While the soup is cooking, slice the baguette 1/2 in thick on an angle.
Combine the butter, garlic powder, and 1 tbsp. of the parsley, then spread on one side of the bread slices.
Toast in the oven for about 8 minutes or until golden brown. Remove from the oven and reserve.
When the pasta is tender, top each of the garlic toasts with some of the provolone cheese and return to the oven for about 5 minutes, or until melty and just beginning to brown.
Add the remaining parsley to the soup and a bit of the pepper relish to each toast. Serve hot.
