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Pappa Pomodoro soup.

Pappa Al Pomodoro Soup

The good folks of Italy are masters when it came to recipes designed to use up stale bread. So from them to you, delicious pappa al pomodoro soup!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 -6 servings
Author Chris

Ingredients

  • 2 tablespoons extra virgin olive oil for the sofrito
  • 1/4 cup extra virgin olive oil for toasting the bread
  • 1 yellow or white onion (chunked)
  • 1 tablespoon chopped fresh flat Italian parsley
  • 4-5 garlic cloves (minced)
  • 1 large carrot (cut into even sized slices)
  • 1 large celery stalk (cut into even sized slices)
  • 28 ounces diced Roma plum tomatoes
  • 2 cups day (or two old Italian bread, cut into even sized cubes)
  • 5-6 large basil leaves (roughly chopped)
  • 1 teaspoon oregano
  • salt and pepper to taste
  • Parmigiano-Reggiano (to taste)

Instructions

  1. Place the bread cubes in a single layer on a baking pan and drizzle with about a quarter cup of olive oil. Toast in a 350 degree oven for about ten minutes.
  2. While the bread is toasting, in a large saucepan, warm up 2 tablespoons olive oil over medium heat. When sufficiently warmed, add the onion chunks and sautee for about five minutes, Then add the garlic cloves, parsley, carrots and celery. Let cook for another 10 minutes. Enjoy the aromas filling your kitchen! We are going with a basic Italian soffrito here, except once the vegetables and garlic are cooked, we are going to remove them. This allows the flavors to be gently imparted into the soup, without them taking over completely.
  3. Once the vegetables are cooked through and removed (leaving all juices in the saucepan), add the diced tomatoes and oregano, and allow to come to a slow boil, about ten minutes. Once boiling, turn down the heat to a simmer.
  4. Next, add the chopped basil and bread. Give it all a good mix so the bread is fully incorporated into the tomatoes. Continue to simmer the soup for about 20 minutes and add a pinch of salt and pepper to taste.
  5. Serve while warm with some Parmigiano-Reggiano on the side.