Pappa al Pomodoro
Recipe by: Jim Lekander
Category: soup
Prep time: 1 hour
Servings: 6
Ingredients
1/3 cup
olive oil
4 cloves
garlic, minced
3.5 cups
tomatoes, canned, Italian plum
1 pinch
crushed red pepper
6 cups
chicken stock
1 pound
stale bread, cubed
1 dash
salt and pepper, to taste
8
basil leaves, shredded
1 tablespoon
olive oil
1 cup
parmesan cheese
Directions
In a medium saucepan, heat the olive oil over medium heat and sauté garlic until golden brown. Add the tomatoes and crushed red pepper and continue to cook for about 10 minutes while breaking up the tomatoes. Reserving 1 cup of stock, add about 5 cups of stock to the tomatoes. Cover and simmer for 30 minutes. In a large bowl, add the bread and just enough of the remaining stock to soften the bread. Mash the bread with a whisk and add to the soup. Stir for about 10 minutes and adjust thickness with the remaining stock. Remove from the heat and add the basil. Season with salt and pepper. Serve in large bowls and garnish with olive oil and parmesan cheese.
Nutritional analysis per serving
Calories (kcal)
459.0
Total fat (g)
22.7
Saturated fat (g)
5.5
