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Pappa al Pomodoro (Tuscan Tomato Bread Soup)
Pappa al Pomodoro (Tuscan Bread Tomato Soup) is one of the most comforting and rustic dishes you can find in Italian cuisine. This simple recipe, born in the heart of Tuscany, transforms humble ingredients into a warm and flavorful dish that embodies the essence of cucina povera, the traditional “poor kitchen” that makes the most of what is available.Stale bread, ripe tomatoes, garlic, extra virgin olive oil, and fresh basil come together to create a thick and hearty soup that feels both nourishing and indulgent.
Ingredients
- 450 g stale bread - 1 pound
- 500 g tomato passata or peeled tomatoes - 1.1 pound
- 1 liter vegetable broth - 4.2 cups
- 2 garlic cloves
- extra virgin olive oil - to taste
- ½ tablespoon granulated sugar
- 6 to 8 fresh basil leaves
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Start preparing the bread. The bread must be stale and dry at least 3-4 days before but, if it's still a little soft, toast it for a few minutes in the oven. Cut the bread into pieces, rub them with a clove of garlic then cut into smaller chunks. Arrange the bread on the bottom of a saucepan. The perfect one would be earthenware or a non-stick pan with a thick bottom.
- In a bowl, pour the tomato passata or crush the peeled tomatoes. Add 1 cloves of garlic, peeled and cut in half. Let it flavour the tomatoes for a few minutes. Pour a little bit of extra virgin olive on the bread to flavour it.
- Cover the pieces of bread with 2 or 3 tablespoons of tomato passata. Continue in the same order, alternating a layer of bread + oil and one of tomato. Leave the garlic in the soup.
- Finally, at the last layer, add the basil leaves cut into small pieces with your hands, the sugar and a pinch of fine salt. Cover with two ladles of vegetable broth.
- Cook with the lid on for about 45 minutes over low heat. Stir often and add more broth when you see that's completely absorbed. When the bread is blended with the tomato sauce and the soup has reached the right consistency, turn off the heat and let it rest for a few minutes. Pappa al Pomodoro must have a dense and fairly dry consistency. So if it's too liquid at the end of cooking, let it boil a little longer without the lid so to let evaporate the excess broth.
- Taste it and season with salt if necessary then add a little of freshly ground black pepper. Serve Pappa al Pomodoro with a basil leaf on top and a drizzle of extra virgin olive oil.
Nutrition
Serving: 100gCalories: 251kcalCarbohydrates: 47gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.02gSodium: 1047mgPotassium: 477mgFiber: 5gSugar: 11gVitamin A: 800IUVitamin C: 9mgCalcium: 111mgIron: 4mg
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