Pappa al Pomodoro
Bread and Tomato Soup
500 g (about 2 cups) peeled tomatoes, chopped
250 g (about 1/2 lb) stale bread (preferably Tuscan bread), cut into
smallish pieces
1 liter (about 4 cups) vegetable broth, warmed
4 cloves of garlic, minced
Basil, chopped coarsely
2 tablespoons extra virgin olive oil (you can also use seasoned or
spicy oil)
Salt and pepper
Place the stale bread in a large bowl and pour the warm broth over it, cover and
set aside for at least 1 hour. Over medium heat and in a wide pot, pour the oil
and saute the garlic. Add the tomatoes and a dash of salt and pepper. Simmer for
about 20 minutes. Go back to your bread, which should have absorbed most of the
broth. Add the bread to the pot, squeezing it a bit with your hand as you do so to
eliminate any excess broth. Cook for at least 15 minutes, stirring every so often
with a wooden spoon. Serve warm, adding a bit of fresh cut basil and a swirl of
good olive oil on top. Serves 4.
That's it!
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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