Tomato Bread Soup: Pappa al Pomodoro

Name: Tomato Bread Soup: Pappa al Pomodoro
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters fresh torn basil leaves; 4 servings Freshly ground black pepper; 340 grams day-old Italian peasant bread, roughly sliced; 1 garlic clove, thinly sliced; 3 Tbsps extra-virgin olive oil; 1 small onion, chopped; 4 servings Grated Parmigiano-Reggiano; 907 grams fresh tomatoes, peeled, seeded and roughly chopped; 473 milliliters water

Tomato Bread Soup: Pappan al Pomodoro might be just the main course you are searching for. This recipe makes 4 servings with 495 calories, 22g of protein, and 22g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, pepper, parmigiano-reggiano, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes. It will be a hit at your Autumn event.

Instructions

In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and garlic and saute for a few minutes, until onion is translucent.

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Garlic

Onion

Add chopped tomatoes and their juices and bring to a boil. Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

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Tomato

Using a wooden spoon, add the stale bread chunks and water. Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.

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Bread