Pappa Al Pomodoro (Tuscan Bread Soup)
photo by whippoorwill777
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1⁄2 teaspoon red pepper flakes, crushed
- 1 (12 ounce) can whole tomatoes
- salt and black pepper
- 1⁄4 cup water
- 1⁄3 loaf bread, day old Tuscan
- 20 fresh basil leaves, torn
directions
- In a medium pot over medium-high heat, add olive oil and crushed garlic.
- When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
- Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
- Add salt and ground black pepper, to taste.
- (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
- Add water and stir.
- With your hands, pull the bread into bite-sized chunks, then add them to the pot.
- "Toss" (do not stir) bread chunks in to the soup.
- Add basil leaves.
- Serve hot and enjoy!
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Reviews
-
Have to admit I had my doubts about this one. I had visions of this wretched stewed tomato and white bread (aka glue) "soup" that my midwestern dad used to eat. This is nothing like that. No glue here with this wonderful hearty Tuscan bread #85123 at the bottom of the soup bowl. The soup is marvelous and unbelievably easy, assuming you've got the bread on hand. I had no fresh basil so I garnished it with some basil pesto. Incredible, Cynna. I'm sooo glad I have another half a loaf of bread in the freezer because I want more.
RECIPE SUBMITTED BY
Cynna
Cleveland, 0