Recipes from Tuscany, Part II
January 3, 2011 § 5 Comments
Here is another recipe from my parent’s trip to Italy!
Pappa col Pomodoro (Tomato and Bread Soup)
- 2 cups stale Tuscan bread
- 11 ounces whole canned Italian plum tomatoes
- 10 cloves garlic
2 cups vegetable stock
- Handful of fresh basil leaves
- Extra virgin olive oil
- Salt and pepper
Heat the garlic and olive oil in a pot. When garlic begins to turn color, add a few basil leaves. Cut the bread into cubes and add to pot to absorb flavors. Add the tomatoes, broth, rest of the basil and salt and pepper to taste. Simmer 30-40 minutes adding more broth if the soup gets too thick.
Put soup through a vegetable mill or potato masher and serve hot with a small amount of olive oil on top. Eat and enjoy!