Pappa al Pomodoro

Recipe by: Diane Rossen Worthington | from Seriously Simple: Easy Recipes for Creative Cooks

Cookstr

Course: Hot Appetizer

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by: Shutterstock, stock photo of a similar dish.

I have tried this soup with different types of tomatoes and have found that the best canned diced Italian tomatoes make a major difference. Don’t use crushed tomatoes, as the flavor will not be the same. This is the soup to make for hard-core tomato lovers who can’t wait until summer’s bounty. Look for a country-style bread for best results.

Yield: Serves 4 to 6

INGREDIENTS

1 28-ounce can diced tomatoes with juice
¼ cup extra-virgin olive oil
4 garlic cloves, minced
½ cup finely chopped fresh basil leaves, plus 4 to 6 leaves for garnish
¼ cup finely chopped fresh sage leaves, plus 4 to 6 leaves for garnish
4 cups vegetable or chicken broth
1½ pounds country-style bread, cut into 2-inch cubes
Salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese for garnish

Directions

1. Place a food mill over a bowl. Pass the tomatoes and juice through the mill to remove the seeds. Set the tomatoes aside.

2 In a medium soup pot, heat the oil over medium heat. Sauté the garlic for 30 seconds, or until softened but not browned. Add the basil and sage and cook for 1 minute, or until softened and aromatic.

3. Add the reserved tomatoes and broth and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for about 10 minutes, or until the tomato mixture is cooked down a little.

4. Add the bread, cover, and cook another 5 minutes. Season with saltand pepper. Let the soup sit for a few more minutes to allow the bread to soften and melt into the soup.

5. To serve, ladle into shallow soup bowls, sprinkle with Parmesan cheese, and garnish each with a basil and sage leaf. Serve immediately.

Advance Preparation:

May be prepared up to 4 hours ahead through Step 4 before serving. The longer it sits, the thicker it will become. Cover and leave at room temperature. Reheat gently.

The clever cook could:

1. Drizzle ½ teaspoon Balsamic Syrup (page 170) over each serving.

2. Prepare this when you have stale leftover bread.

3. Add a dollop of ricotta cheese to the soup bowl and then ladle the soup over for a slightly creamy result.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.

Calories 513kcal (26%)

Sodium 1508mg (63%)

Total Carbohydrate 77g

Fiber 5g

Fat 15g (22%)