Pappa al pomodoro (thick tomato & bread soup)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Stock |
| Salt & pepper | ||
| 1 | pounds | Stale country bread, cut into chunks |
| ¾ | cup | Olive oil |
| 2 | larges | Garlic cloves, minced |
| 2 | pounds | Ripe tomatoes, peeled, seeded & chopped |
| 10 | eaches | Basil leaves |
| Olive oil | ||
Directions
Season the stock with the salt & pepper & bring to a boil. Stir in the bread & cook over medium heat for 2 to 3 minutes. Heat the olive oil in a large heavy pot over low heat. Add the garlic & saute for 3 to 4 minutes but do not let it burn. Stir in the tomatoes & the basil & let simmer for 5 minutes. Add the tomatoes to the stock & cook, uncovered, for 3 to 4 minutes. Remove from the heat & let stand for 1 hour so that the flavours can mingle. Serve hot or cold, drizzled with a little olive oil over the top of each serving.
Carol Field, "Italy in Small Bites"