Pappa Al Pomodoro (Tuscan Bread Soup) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I made Dark Tuscan Bread (Pane Toscano Scuro) Dark Tuscan Bread (Pane Toscano Scuro) , and I needed a recipe to use up the stale bits. I made this soup and it was lovely and such a handy way to use up stale bread! Just thinking about it is making my mouth water. You can use any bread you like, but a tuscan bread is the best. Ingredients:
3 tablespoons extra virgin olive oil |
3 garlic cloves, crushed |
1/2 teaspoon red pepper flakes, crushed |
1 (12 ounce) can whole tomatoes |
salt and black pepper |
1/4 cup water |
1/3 loaf bread, day old tuscan |
20 fresh basil leaves, torn |
Directions:
1. In a medium pot over medium-high heat, add olive oil and crushed garlic.
2. When the garlic flavors infuse oil, add the red pepper flakes being careful not to burn them.
3. Add the whole can of tomatoes into the pot, then using a spatula cut the tomatoes into chunks.
4. Add salt and ground black pepper, to taste.
5. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.)
6. Add water and stir.
7. With your hands, pull the bread into bite-sized chunks, then add them to the pot.
8. Toss (do not stir) bread chunks in to the soup.
9. Add basil leaves.
10. Serve hot and enjoy!
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