photo by Mark Huls
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Pappa al Pomodoro
Tomato and Bread Soup
(serves 6)
What You Need:
1 qt. vegetable broth
1/2 lb. stale bread, cut in 1/2-inch pieces
2 Tbl. (approx.) extra virgin olive oil
4 cloves garlic, minced
3 cups peeled tomatoes, chopped (may substitue 3 cans San Marzano tomatoes)
salt and pepper, to taste
3 large leaves basil, chiffonade
What You Need to Do:
1. Warm the stock and pour over stale bread in a large bowl. Cover and set aside for 1 hour.
2. Heat olive oil in large stock pot over medium high heat. Sauté garlic 1 - 2 minutes or until tender.
3. Add tomatoes, season lightly with salt and pepper; simmer about 20 minutes.
4. Squeeze excess liquid out of bread and add to tomato mixture. Cook about 15 minutes, stirring occasionally. Season to taste.
5. Garnish with basil and a swirl of olive oil. Serve.
Recipe from Blue Spruce Market
Questions? Call us! 303-674-1445
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