Pappa Al Pomodoro (thick Tomato And Bread Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Soups, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | c | Stock |
| Salt & pepper | ||
| 1 | lb | Stale country bread, cut |
| into chunks | ||
| 3/4 | c | Olive oil |
| 2 | Garlic cloves, minced | |
| 2 | lb | Ripe tomatoes, peeled |
| seeded & chopped | ||
| 10 | Basil leaves | |
| Olive oil |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 489
Calories From Fat: 355
Total Fat: 40g
Cholesterol: 15.1mg
Sodium: 2161.6mg
Potassium: 758.6mg
Carbohydrates: 27.5g
Fiber: 4g
Sugar: 9.4g
Protein: 8.9g