Pappa al Pomodoro (Tuscan Tomato and Bread Soup)
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Ingredients
- 50 ml extra virgin olive oil
- 3 garlic cloves
- 800 g tinned plum tomatoes
- 400 ml vegetable stock
- 250 g day-old crusty bread
- 15 g fresh basil leaves
Nutrition (per serving)
- Calories
- 317 kcal
- Protein
- 8.2 g
- Carbohydrate
- 37.8 g
- of which sugars
- 7.9 g
- Fat
- 13.3 g
- of which saturates
- 2 g
- Fibre
- 3.7 g
- Salt
- 1.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large saucepan over a medium heat, add the garlic and cook for 1 minute until fragrant.
- 2
Add the plum tomatoes, breaking them up with a spoon, and the vegetable stock. Simmer for 15 minutes.
- 3
Tear in the day-old bread and stir well, then simmer for a further 5-8 minutes, stirring, until the bread has broken down and the soup is thick.
- 4
Tear in most of the basil leaves and season to taste.
- 5
Ladle into bowls, drizzle with the remaining olive oil and scatter with the remaining basil to serve.
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