Pappa al pomodoro
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Plum tomatoes, diced |
| 28 | ounces | Can Italian tomatoes, undrained & chopped |
| 1½ | pounds | Stale Italian bread, cubed |
| 5 | eaches | Garlic cloves |
| 1 | medium | Leek, white part only, washed well, chopped |
| 1 | medium | Onion, finely chopped |
| 1 | pinch | Red pepper flakes |
| 3½ | cup | Vegetable stock |
| 8 | eaches | Basil leaves |
| ⅔ | cup | Olive oil |
| Salt & pepper, to taste | ||
Directions
Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat.
"Health" Magazine September, 1993 Posted by Linda Davis
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