Name: Pappa al pomodoro (tomato & bread soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 small onion, finely chopped; 2 garlic cloves, thinly sliced; 3 x 400g cans whole tomatoes; 500ml vegetable stock; 1/2 ciabatta, cut into 3cm cubes; 125.00 ml basil leaves, torn if large; Shaved parmesan, to serve

Pappa al pomodoro (tomato & bread soup)

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Create a classic tomato basil soup with crusty Italian bread. Stale bread works best for optimal flavor.

Ingredients:

1 small onion, finely chopped
2 garlic cloves, thinly sliced
3 x 400g cans whole tomatoes
500ml vegetable stock
1/2 ciabatta, cut into 3cm cubes
125.00 ml basil leaves, torn if large
Shaved parmesan, to serve

Instructions:

In a saucepan over medium-low heat, warm the olive oil. Sauté the onion until translucent, about 5-7 minutes. Stir in the garlic and cook for another minute.
Coarsely chop tomatoes from 2 cans, saving juice. Add all tomatoes and juices to the pan. Bring to a boil over high heat, then simmer over medium heat for 5 minutes. Stir in stock, bread, and 1 cup (250ml) water. Simmer for 2 minutes until thickened. Remove from heat, mix in basil (keeping some for garnish), and season with salt and pepper. Serve immediately, garnished with parmesan and reserved basil.

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