Recipe courtesy of Daisuke Utagawa

Tuscan Bread Soup: Pappa Al Pomodoro

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Directions

  1. In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. "Toss" (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve.