Recipe courtesy of Egidiana Maccioni

Pappa al Pomodoro (Tomato Bread Soup)

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.
  2. 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 Bread Soup: Pappa Al Pomodoro