Pappa al pomodoro (thick tomato & bread soup)

Yield: 6 Servings

Measure 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

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"

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