Slow Cookbook Recipe No. 14
PAPPA AL POMODORO - Tomato and Bread Soup
A delicious, simple and healthy meal made with bread and tomatoes. It is a typical Tuscan dish but can be easily adapted to your taste.
Ingredients
1 medium onion
2 garlic cloves
3 tablespoons extra virgin olive
1 32 ounce can of organic tomatoes
1/2 loaf day-old rustic Italian bread
3 1/2 cups chicken broth
Preparation
Finely chop onion and mince garlic. In a 4-quart heavy pot heat oil over moderately high heat until hot but not smoking and sauté onion and garlic, stirring, until softened. Drain tomatoes, reserving juice, and chop. Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.
While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups. Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes. Season soup with salt and pepper. Add a spoon of extra virign olive oil to the dish before serving.
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