Recipe courtesy of Egidiana Maccioni
Pappa al Pomodoro (Tomato Bread Soup)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 437
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 365
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.