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Pappa Al Pomodoro / Classic Italian Tomato Soup Recipe

Pappa Al Pomodoro / Classic Italian Tomato Soup Recipe

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Pappa Al Pomodoro / Classic Italian Tomato Soup

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Ingredients:

Serving

1/2 cup olive oil
2 cups chopped yellow onions
1 medium- diced carrot , scrubbed, unpeeled, i peel and dice
1 fennel bulbs, trimmed, cored and medium dice or 1 1/2 cups fennel bulbs
4 tsp garlic cloves, minced or 4 garlic cloves
3 cups ciabatta, 1-inch dice, crust removed
2 (28 oz) cans san marzano canned tomatoes
4 cups chicken stock
1/2 cup dry red wine
1 cupup fresh basil leaf, cuphopped, if using dried, i have used dried about 3 tbsp i felt the dried equivalent of 1/3 cup
1 tbsp kosher salt , to taste
1 1/2 tsp pepper , to taste
1/2 cup freshly grated parmesan cheese
1 inch diced ciabatta, 3-5 cubes per bowl, approx . 5 slices
2 oz pancetta, small dice
12 basil leaves , can omit
3 tbsp olive oil

Directions:

Heat the oil in a large stock pot over medium heat. Add the onions, carrots, fennel, and garlic. Cook over medium-low heat for 10 minutes, until tender.
Add the ciabatta cubes and cook for 5 more minutes.
Place the tomatoes in the bowl of a food processor fitted with a steel blade and process until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 T salt, and 1 1/2 t pepper.
Bring the soup to a boil, lower the heat and allow to simmer, partially covered for 45 minutes.
MEANWHILE: Preheat oven to 375°F.
TOPPING:.
In a large bowl, put the reserved ciabatta bread cubes, pancetta and whole basil leaves in the bowl and drizzle with olive oil. Toss to coat.
On a lined sheet pan large enough for all ingredients, place the ingredients in a single layer, Be sure the basil leaves are flat. Sprinkle with salt and pepper.
Bake until the cubes are toasted, pancetta crispy and basil leaves turn dark & crisp. This may take 15-20 minutes.
Check on your soup. If the soup is too lumpy for you you can smash with a wooden spoon, potato masher or use a submersion blender to break up the bread cubes. Alternately you can puree in batches in a food processor or blender. Blend to desired consistency. I prefer a more rustic presentation.
*Take care to only fill the blender or food processor 1/3 when you puree HOT soup.
Turn up the heat to rewarm if necessary. At this point check for seasoning. Add more salt and pepper as needed.
Stir in parmesan cheese, top with basil leaf, pancetta and bread cubes.
Freezes well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.33 Kcal (2363 kJ)
Calories from fat	274.45 Kcal
		% Daily Value*
Total Fat	30.49g	47%
Cholesterol	14.77mg	5%
Sodium	1129.91mg	47%
Potassium	459.31mg	10%
Total Carbs	55.59g	19%
Sugars	4.14g	17%
Dietary Fiber	4.47g	18%
Protein	16.03g	32%
Vitamin C	5.3mg	9%
Vitamin A	0.1mg	5%
Iron	0.4mg	2%
Calcium	180.3mg	18%

Amount Per 100 g
Calories	173.78 Kcal (728 kJ)
Calories from fat	84.51 Kcal
		% Daily Value*
Total Fat	9.39g	47%
Cholesterol	4.55mg	5%
Sodium	347.94mg	47%
Potassium	141.44mg	10%
Total Carbs	17.12g	19%
Sugars	1.27g	17%
Dietary Fiber	1.38g	18%
Protein	4.94g	32%
Vitamin C	1.6mg	9%
Iron	0.1mg	2%
Calcium	55.5mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13

Points
15

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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