Recipe courtesy of Pierce Abernathy
Recipe courtesy of Pierce Abernathy
Watch how to make this recipe.
Pappa al Pomodoro
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 631 mg
While traveling in Italy, I ate pappa al pomodoro for the first time. It was life-changing: a Tuscan bread soup with only eight ingredients, and that’s including salt, pepper, and olive oil! I truly have never had something so simple, so affordable, and so delicious. This completely vegan dish has all the texture and depth of Bolognese but in a fraction of the time. It’s a great recipe to make all year round because the only fresh ingredients are onions, garlic, and basil. It's safe to say that I’m obsessed with this soup. It’s amazing to me how such a simple dish can be so transformative.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 631 mg
Ingredients
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Directions
- Pour the canned tomatoes and their liquid into a large bowl and crush the tomatoes with your hands. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Pour in the crushed tomatoes. Squeeze the basil leaves with your hands to bring out their oils and then add them to the skillet. Season with salt and pepper and bring to a simmer. Cook, stirring, until slightly reduced, about 5 minutes.
- Tear your stale bread into 1-inch pieces as you add it to the sauce. Stir to fully incorporate, then reduce the heat to medium-low. Cook, using a wooden spoon to stir and crush the bread pieces into a fine texture (almost like ground meat), until the soup is thickened slightly and the bread is soft, 10 to 15 minutes. Remove the pan from the heat. Ladle the soup into bowls and drizzle with more olive oil. Season with salt to taste. Serve immediately.
