Pappa al Pomodoro

  3.0 – 1 reviews  • Tomato Soup
Level: Easy
Total: 2 hr
Prep: 30 min
Cook: 1 hr 30 min
Yield: 4 servings

Ingredients

  1. 2 garlic cloves
  2. 2 tablespoons extra-virgin olive oil, plus extra for serving
  3. 1 pound ripe tomatoes, peeled and diced
  4. Basil leaves, chopped, plus extra for serving
  5. Salt
  6. Pepper
  7. 1 quart chicken or beef stock, boiling
  8. 12 ounces stale homemade or stale Italian bread, thinly sliced

Instructions

  1. Cut the 2 garlic cloves in half and brown in 2 tablespoons of oil. As soon as they start to turn color, add the tomatoes, plenty of basil, salt and pepper, to taste. Cook for 15 minutes and then add the boiling stock. When this has reached boiling point again, add the thinly sliced bread and continue cooking for 15 more minutes, stirring frequently. Remove from heat. After 1 hour, stir all rigorously so that the bread completely disintegrates. Serve hot or lukewarm, adding a touch of extra-virgin olive oil and fresh basil leaves. No cheese.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 403
Total Fat 13 g
Saturated Fat 2 g
Carbohydrates 57 g
Dietary Fiber 4 g
Sugar 8 g
Protein 15 g
Cholesterol 7 mg
Sodium 1045 mg

Reviews

Zachary White
I enjoy going to Il Latini when I’m in
Florence. I would say it’s
good, but not the best.
Needs onion & a little more garlic. When using fresh tomatoes,
I prefer roasting them first. I always use my homemade broth.
It makes a radical difference in the end results, NOT only in
this recipe, but many other recipes.
I also noticed the recipe does not state how much basil. Need @ least 1/2 c
basil. Taste as u season, than taste again!

 

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