Bread soup or Pappa al Pomodoro
This soup is simple to make with a smooth texture that coats your mouth with the wonderful flavors of the crusty bread, the delicate aroma of the extra virgin olive oil, the sweetness of the vine ripened tomatoes, the freshness of the basil and that slight nutty taste of the parmesan cheese.
Buon appetito!
Ingredients
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 2 small carrots (diced)
- 2 stalks celery (diced)
- 1 small red onion (diced)
- 1 teaspoon chili powder
- 20 leaves of basil (diced)
- 28 fl oz caned diced tomatoes
- 2 cups chicken or veg. stock
- 1/3 loaf of a hearty bread (diced)
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
Method
Prep all your ingredients ahead, this will help to make things move faster. Be sure to use a really good crusty bread, like a farmers bread, italian bread or a ciabatta bread. Allow to sit out for a day or two before using. Dice the bread into large diced cubes and place into a bowl. Add a cup of chicken/veg stock to the bread and set aside.
Pour half the olive oil into a saucepan, add in the minced garlic and saute for a minute or so.
Add in the diced carrots, saute for about two minutes. Add in the onions and celery and continue to saute for another few minutes.
Add in the chili powder and the sliced basil leaves. Continue to stir till they are completely incorporated.
Add in the diced tomatoes including the juice and the rest of the olive oil. Continue to stir.
Add in the rest of the chicken/veg stock and the diced bread.
Allow to simmer for 20 minutes, be sure to stir every once in awhile, So, not to burn. Add the grated parmesan cheese to the soup, stir till all the parmesan cheese is incorporated. Pour into bowls and drizzle a little more olive oil on top and enjoy a really good hearty soup.
