Pappa al Pomodoro is a traditional Italian soup made from tomatoes, bread, olive oil, garlic, and basil. The bread is soaked in tomato broth and blended with the other ingredients to create a thick, hearty soup. It is typically served as a first course and is a popular dish in Tuscany.
- 1 loaf of stale bread (about 1 pound)
- 2 cups of tomato puree
- 4 cups of chicken or vegetable broth
- 1/2 cup of olive oil
- 4 cloves of garlic, minced
- 1/4 cup of basil leaves, chopped
- Salt and pepper, to taste
- Cut the bread into small cubes and set aside.
- In a large pot, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the tomato puree, broth, salt, and pepper to the pot, and bring to a boil.
- Once boiling, reduce heat to low and add the bread cubes, stirring well to combine.
- Cover the pot and let simmer for about 30 minutes, or until the bread is fully cooked and the soup has thickened.
- Remove from heat and stir in the chopped basil leaves.
- Serve hot and enjoy with a drizzle of olive oil and some grated parmesan cheese (optional)
Note: You can adjust the thickness of the soup by adding more or less bread.
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