Pappa al Pomodoro (Tomato Bread Soup)

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 9 ounces Tuscan bread (preferably a day or two old)
  • 1 quart water (to soak bread)
  • 3 1/2 ounces olive oil, plus extra for drizzling
  • 17 1/2 ounces very ripe large tomatoes, cubed
  • 1 carrot, finely minced
  • 1 large white onion, finely minced
  • 1 celery stalk, minced finely
  • 1/4 cup parsley, chopped
  • 20 fresh basil leaves, chiffonade
  • 1 cup warm water (for cooking)
Directions

Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.

Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.


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    Tuscan Tomato and Bread Soup - Pappa al Pomodoro

    Recipe courtesy of Anne Burrell