Pappa al Pomodoro
Traditional Tuscan Tomato and Bread Soup
Ingredients
- 1 lb Tuscan bread (day-old, rustic)
- 1.5 liters water
- 3 lbs vine-ripened tomatoes, chopped
- 2 garlic cloves, whole
- 2 tbsp extra virgin olive oil
- 1 bunch fresh basil leaves
- Sea salt
- Freshly ground black pepper
Preparation
Wash and chop the tomatoes. In a large pot, warm the olive oil and gently brown the whole garlic cloves. Remove garlic once golden.
Add the tomatoes and water, and simmer for about 20 minutes until the tomatoes break down.
Meanwhile, slice the bread and toast it. Rub each slice with raw garlic and lightly drizzle with olive oil. Break the toasted bread into pieces.
Add the bread to the tomato broth, hand-torn basil, and season with sea salt and black pepper. Let the bread soak and soften, then crush the mixture gently with a whisk until thick and smooth.
Let rest 10 minutes before serving. Garnish with more fresh basil and cracked pepper. Serve warm or room temperature.
Wine Pairing
Castello di Bossi Chianti Classico Riserva Berardo 2018
This Chianti offers bold fruit and herbaceous notes that complement the rustic charm of the tomato-basil blend.
Estimated Nutrition Facts (per serving)
- Calories: ~200
- Fat: 6g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Sodium: 180mg
- Cholesterol: 0mg