Pappa al pomodoro

Yield: 6 Servings

Measure 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

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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