Photo: Pappa Al Pomodoro Recipe
Ingredients
- 1/2 cup good olive oil
- 2 cups chopped yellow onion (2 onions)
- 1 cup medium-diced carrots, unpeeled (3 carrots)
- 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
- 4 teaspoons minced garlic (4 cloves)
- 3 cups (1-inch) diced ciabatta cubes, crusts removed
- 2 (28-ounce) cans good Italian plum tomatoes
- 4 cups chicken stock, preferably homemade
- 1/2 cup dry red wine
- 1 cup chopped fresh basil leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan
For the topping:
- 3 cups (1-inch) diced ciabatta cubes
- 2 ounces thickly sliced pancetta, chopped
- 24 to 30 whole fresh basil leaves
- 3 tablespoons good olive oil, plus more for serving
- Salt and pepper
Directions
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
Meanwhile, preheat the oven to 375 degrees F.
For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.
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By dbwooly
IL
on March 23, 2013
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I saw this recipe in her “Back to Basics” cookbook and I had to make this soup. Fabulous! I have made all of Ina’s tomato soups (which are all great and I have to say that this was her best! This soup had so much flavor and texture. My family did not wait for the toppings, so I just served it right out of the pot! My grocery store was out of basil so I bought basil paste in a tube I used half the tube, and the flavor was great! I plan to make this again in a couple of weeks, and will try the topping.
By scargogirl
on March 07, 2013
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In sixty years of cooking, I had never made tomato soup of any kind before. When I saw Ina make it, I had to try it and it was fabulous! The finishing touch of croutons, basil and my favorite, panchetta makes it really special. I agree about adding enough bread to the soup. I used chiabatta for the soup and crutons. Adding a little fresh basil on top is a nice touch too.
By kelly8680_12338937
ABQ
on January 22, 2013
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Amazing, Ina! I have been wanting to recreate a night my husband and I shared in Rome about 8 years ago when we had this rustic soup and were completely shocked by how great it was. Thank you for helping me to bring back such a brilliant food memory! I looked online at various recipes for pappa al pomodoro, and I'm glad I decided to go with this one! My husband may or may not have cried a little. The flavor was incredible and the croutons!!! I make croutons all the time, but never had I had anything like these. Make this soup! Don't skip the croutons.
If I were to change one thing, I would add a little more bread into the soup...my one and only experience with having it in Italy I seem to remember it being a little thicker. That's all. Loved it and will make again.
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