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Pappa Al Pomodoro Recipe

Pappa Al Pomodoro

Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Bread Winner

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (49)

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Average Rating:

Total Reviews: 49

Showing 1-10 of 49

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  • on February 07, 2012

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    Delicious and simple, as all of Ina's recipes are. A new staple in our house! The second day is even better than the first!!

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  • on January 23, 2012

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    This recipe was perfect for a simple Sunday dinner. I substituted leaks for the fennel because the grocery store didn't have any when I went shopping, but the flavors were still quite good. I pureed it at the end as well. The topping was great- a bit hestitant about the crisp basil, but it added a great texture and flavor along with the bread and pancetta. Looking forward to trying it with fennel next time.

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  • on October 31, 2011

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    We really enjoyed this soup, but the topping was our favorit part. The second time I made this recipe we snacked on the topping like it was a snack mix. For those of you that don't care for fennel, you can't taste it in this recipe. I gave this recipe 4 stars instead of 5 because although the soup was good, we felt it was missing something; not sure what, but I'll keep playing wiht the recipe.

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  • on October 30, 2011

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    This is by far the best soup I have EVER made. I have made it 5 times already this fall season, have given it to two friends as a meal and will keep in on hand all winter long. Considering adding cannellini beans and/or spinach in future recipes. Ina is one of the best cooks I cook from cookbooks from. They are accurate and turn out every single time. TRY IT. You won't be disappointed.

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  • on October 27, 2011

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    This recipe is amazing and super simple. Eveything tastes great and it's delicious paired with a grilled cheese. Oh and you can buy Ciabatta bread from Panera.

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  • on October 24, 2011

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    Was on the treadmill watching this episode and thought that would make a great Fall/Winter soup. It is very easy to make and we have been eating on it for days. The croutons with the basil, olive oil and pancetta are amazing and make the dish.

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  • on October 19, 2011

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    This soup is delicious! My family loves all of your recipes. One small comment; PLEASE, , do not continue to say "Cheeabata" for the wonderful Italian Chiabata bread (pronounced "Chabatta". The Italians don't say "Cheeow" but "Ciao" for goodbye (pronounced "Chow. The recipes are wonderful, and we don't want to misinform viewers. Ciabatta makes light toast, custardy yet crunchy French Toast, and deli sandwiches using the heel ends!
    Luv Ya!
    Barbara
    Gahanna OH
    PS: I'm only 71! lol,
    Barbara (Columbus, OH

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  • on October 19, 2011

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    What a delicious early fall soup! I stll had some basil left and since this recipe calls for quite a bit of fresh basil, it was a great way to use it up before the first frost. A lot of prep but worth it as it makes a ton of hearty soup which I think will freeze well. I'm taking some to a couple whose wife is undergoing chemo again. It is the kind of soup you need to share with people!

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  • on September 25, 2011

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    Everyone licked their plate. Use good tomatoes (I used Muir Glen. Smart and Final crushed tomatoes are also excellent. The croutons are worth their weight in bacon. Try them on salads. In fact, you can even use thin sliced bacon (I tried it, but par cooked it in the microwave.

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  • on September 18, 2011

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    I made this soup this afternoon because I had leftover Italian bread, some cans of crushed tomatoes to use up, and the last bloom of my prolific basil plant. It is a hearty soup worthy of a Sunday night fall supper. My hubby loved it and we have enough left over for some meals during the week. So very tasty. Do not skip the pancetta. It makes it special!

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