Pappa al Pomodoro (tomato and bread soup)
1/3 c EVOO
3 to 4 garlic cloves, finely chopped
1 28 oz can of plum tomatoes or 2 1/2 lbs very ripe fresh plum tomatoes
Pinch of crushed chili flakes (optional)
6 c broth (any kind)
1 lb stale whole wheat country bread, cut into 1" cubes
salt and pepper
6-8 large basil leaves, finely shredded
- Combine the oil and garlic in a heavy bottomed soup pot. Saute over low heat until the garlic is golden, 3-4 minutes.
Add the tomatoes and chili flakes and cook over medium heat for about 10 minutes, breaking up the tomatoes with a wooden spoon.
- Reserving a ladleful of the broth, add about 5 cups to the tomatoes. Cover and simmer for about 30 minutes.
- In a large bowl, add the bread with just enough of the reserved broth to soften it. Mash the bread, using the bottom of a whisk. Add to the soup, stir well to combine and gently simmer for about 10 minutes. If the soup appears too thick, add a little broth or water. Add salt and pepper to taste.
- remove soup from heat, stir in basil and serve with a drizzle of olive oil
For those in the Ft Campbell area, Silke's has a wonderful country wheat bread that is perfect for using in this soup. (just make sure to keep a crusty end to dip)