Italian Soups

PAPPA AL POMODORO: MY PERSONAL TUSCAN TOMATO & BREAD SOUP

Pappa al Pomodoro is a dish from poor Tuscan cuisine, the cuisine of the peasants who created simple and tasty recipes using the leftovers they found at home. In fact, to prepare Pappa al Pomodoro the main element to use is stale Tuscan bread.

 


 

 

Makes 4 to 6 Servings

  • INGREDIENTS:
    1/4 cup olive oil, plus extra for
    drizzling
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 tsp. crushed red pepper
    (optional)
  • 2 1/2 to 3 oz (71g to 85g) very
    ripe tomatoes, cored and coarsely
    chopped
  • 2 cups vegetable broth
  • 2 tsp. sea salt
  • 1/4 tsp. freshly ground black
    pepper
  • 3 cups day-old crusty bread,
    crusts removed, cut into 1-inch
    cubes
  • 1/4 cup fresh basil leaves, torn if
    large, plus extra for garnish
  • 2 tbsp. brown sugar
  • 1 tbsp. lemon juice

 

 

DIRECTIONS:

Heat the oil in a large pot over medium-high heat.  Cook, stirring frequently, until the onion is soft, about 10 minutes.

Cook until the garlic and red pepper, if using, are fragrant, about 1 minute.

Cook, stirring frequently, until the tomatoes begin to break down and release their liquid, about 5 minutes.

Add the vegetable broth, salt, and pepper to taste.

Bring to a boil, then add the bread and mix well.

Reduce the heat to low, cover, and simmer for 15 minutes, or until the bread is soft and the soup thickens.

Combine basil, brown sugar, and lemon juice in a mixing bowl.

Turn off the heat and season with salt and pepper to taste.

Distribute into soup bowls, drizzle with olive oil, and top with basil.

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