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Pappa Al Pomodoro (Thick Tomato and Bread Soup)

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Italian Soups, Italian, Vegetarian 6 Servings

INGREDIENTS

6 c Stock
Salt & pepper
1 lb Stale country bread, cut into chunks
3/4 c Olive oil
2 lg 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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