Pappa al Pomodoro (Tomato Soup)

​​By Elisa Cucini from Agriturismo il Molinello in Tuscany.
 

You might enjoy this recipe on our tours in Tuscany!

​​Ingredients for 4 people:

• 2 lbs of tomato sauce
• 2/3 lb (~7-10 slices) of dried bread (best to use unsalted Tuscan-style bread, if you can)
• 1 liter (1/4 gallon) of vegetable broth
• 5 Tbsp EVOO
• 1 onion
• salt and black pepper to taste
• a few leaves of basil

Directions:

• Brown the finely chopped onions in EVOO in a pan 
• Then add tomato sauce and cook for at least 30 minutes
• Slice the bread and toast it in the oven
• Break the bread in pieces and add them to the tomato sauce
• Add the broth and then continue cooking (we made the broth simply boiling water with 1 big carrot, 1 big onion, 1 sprig of rosemary, 2 garlic cloves, 1 big potato and 1 celery stalk)
• Adjust to your taste with salt and pepper
• Serve in a soup bowl, add basil leaves and drizzle with some EVOO 
• This kind of chunky soup should not be runny. The bread should absorb the broth almost completely

Buon appetito!