Tuscan Bread Soup: Pappa Al Pomodoro

2003, Daisuke Utagawa, All Rights Reserved

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Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
2 servings
Level:
Easy
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Ingredients

Directions

In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Pappa al Pomodoro

Pappa al Pomodoro

Rated 3 stars out of 5
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