Pappa al Pomodoro
Serves 4
Ingredients
Method
4 cups ripe tomatoes, chopped
4 cups stale bread, cubed
1 large onion, finely chopped
4 cloves garlic, minced
4 cups vegetable broth
½ cup extra virgin olive oil
1 bunch fresh basil, leaves torn
Salt to taste
Black pepper to taste
Grated Parmesan cheese for serving
Heat half of the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, cooking until they are soft and translucent.
Stir in the chopped tomatoes and cook for 10 minutes, until the tomatoes break down and become saucy.
Add the vegetable broth and bring the mixture to a simmer.
Gradually add the cubed stale bread to the pot, stirring until the bread is fully soaked and starts to break down into the tomato mixture.
Continue to cook for about 20 minutes over low heat, stirring occasionally, until the soup thickens.
Season with salt and pepper to taste.
Stir in the torn basil leaves and the remaining olive oil.
Serve hot, garnished with grated Parmesan cheese.