Tuscan Pappa al Pomodoro (Tomato and Bread Soup)
- Dinner
- Italy
- Toddler friendly
Ingredients
- 2 TB extra-virgin olive oil, plus more for drizzling
- Pinch red pepper flakes (optional)
- 2 medium cloves garlic, thinly sliced
- 1/2 medium onion, minced (about 1/2 cup)
- 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
- 2 sprigs fresh basil, plus torn leaves for serving
- 1/3 lb (about 6 oz) fresh or stale rustic bread, torn or cut into 1-inch chunks
- 2 cups warm chicken or vegetable stock, plus more as needed
- 1/2 can kidney beans
- Kosher salt and freshly ground black pepper
Instructions
- In a large saucepan, heat 2 TB olive oil over medium heat until shimmering. Add the red pepper flakes and garlic and cook, stirring, until the garlic just begins to turn golden. Add the onion and cook, stirring, just until softened, about 5 minutes. Add the crushed tomatoes and their juices, along with the basil sprigs, and bring to a simmer.
- Stir in the bread. Ladle the stock on top, stirring to combine. Simmer, adding more stock as needed, until the bread is completely softened and custardy and the soup has thickened to a porridge-like consistency, about 25 minutes. Add the beans about halfway through. Season with salt and pepper, and discard the basil sprigs.
- Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve.
Note
Traditionally made with stale bread, but fresh bread works just as well and softens faster. Store-bought low-sodium chicken stock or water can stand in for the vegetable stock.