Pappa al pomodoro
Thick Tuscan soup made with tomatoes and stale bread.
Active time20 min
Cooking30 min
Total45 min
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Ingredients
- 10 g garlic
- 400 ml vegetable stock
- 40 ml olive oil
- 800 g tinned peeled tomatoes
- 150 g stale country bread
Preparation
Peel and chop the garlic. Cut the bread into small pieces.
10 g garlic150 g stale country bread- knife
Heat 20 ml of oil in a saucepan and gently fry the garlic for 30 seconds without letting it colour. Add the tomatoes with their juice and the stock; simmer for 20 minutes, crushing the tomatoes with a spoon.
400 ml vegetable stock40 ml olive oil800 g tinned peeled tomatoes- saucepan
Add the bread and cook for 8 to 10 minutes, stirring, until you have a thick soup. Drizzle with the remaining oil and serve.
- saucepan
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration