Pappa al Pomodoro or Tomato Bread soup
Instructions:
Pappa al Pomodoro, one of the most delicious and simple soups you can make originates in Tuscany and consists of not much more than tomatoes, bread, and olive oil.
2 tb. olive oil
3 garclic cloves
1 white onion, finely minced
900 g ripe tomatoes, peeled and finely minced
200 g dowdy Ciabatta, debarked and cut in thick slices
850 ml hot chicken broth
20 basil leaves
original extra virgin olive oil for sprinkling
4 portions
- Heat the olive oil in a big pot. Fry the garlic and the onion until transparent to medium heat 6 to 8 minutes but don’t let them become browny. Add the tomatoes and season. Cover the pot for 30 minutes and let it simmer.
- Cut the bread in pieces and add them to the composition. Stir from time to time and let it simmer for 5 minutes.
- Continue stirring until the bread crumbles and the soups thickens. Take the pot from the stove, add the basil and cover the pot for an hour.
- Serve at the room’s temperature or heat the soup one more time. Sprinkle each portion with olive oil before serving.