Pappa al pomodoro is a traditional Tuscan tomato bread soup. If you ever had leftover old bread this dish is for you. Italians hate to waste. As my nonna would say “It’s a sin.”
The recipe is under 10 ingredients and is easy to make. However, because it is so simple, be sure to use high quality ingredients, like a really good extra virgin olive oil.
Recipe:
4 tbsp. Extra Virgin Olive Oil + extra for drizzling
5 Garlic Cloves – Halved
1 Onion- Diced
⅛ tsp. Red Pepper Flakes
2 Cans Of Whole Tomatoes – Puree one can and mash the other can using your hands
9 Cups of Stale Italian Bread- Cut into 1 inch cubes
4 Cups of Vegetable Stock
1½ tsp of Salt
1 tsp. Black Pepper
10 Fresh Basil Leaves- Chopped
In a soup pot saute the garlic on a low flame until it is cooked through. Remove from the pan, smash into a paste with a fork and set aside. Add the onions and red pepper flakes to the pan and cook for about 10 minutes until the onions are soft and slightly browning. Add the garlic back in and then the tomatoes. Simmer for about 5 minutes and add in the bread. Use the side of the wooden spoon to bread the bread apart. Add in the vegetable stock, salt, black pepper and basil and cook for about 15 minutes on a low to medium heat. Serve topped with a drizzle of good extra virgin olive oil