Pappa Al Pomodoro - Tomato Bread Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a inexpensive and hardy soup. It's a little different than the other Italian pomodoro soups I've seen in that it has white beans in it. It can easily be a meal all by itself, or you can add a green salad and have a great meal in no time. Ingredients:
3 tablespoons extra virgin olive oil |
6 garlic cloves |
1 medium onion, finely chopped |
1 (15 ounce) can diced tomatoes |
1 (28 ounce) can crushed tomatoes |
1 quart chicken stock, can also use broth |
4 cups stale crusty bread, chopped in big chunks, crust and all |
2 (15 ounce) cans white beans, drained |
1/2 cup parmigiano-reggiano cheese |
6 fresh basil leaves (optional) |
salt and pepper, to taste |
Directions:
1. Heat a medium soup pot over high heat.
2. Add three tablespoons of olive oil, garlic and onion.
3. Cook 7 to 8 minutes.
4. Add tomatoes (both kinds) and season with salt and pepper.
5. Add stock/broth and raise heat to make the soup bubble.
6. Reduce heat to simmer and add bread and beans.
7. Stir soup as it simmers until it thickens to a stew-like consistency.
8. Ladel into bowls and top with grated cheese, a little additional olive oil and torn basil leaves to garnish.
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