Heartwarming Pappa al Pomodoro - An Italian Classic from Tuscany - Monday, Week 27

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Serves: 4-6

Welcome to our Tuscan journey, beginning with the heartwarming classic, Pappa al Pomodoro. This dish, originating from the beautiful Italian countryside, is made from simple ingredients. However, when combined, they create a soul-nourishing meal that embodies the true essence of Italian cuisine. Paired with a vibrant young Chianti, this soup offers an authentic taste of Tuscany.

Ingredients

• 4 tbsp (60 ml) extra virgin olive oil, plus extra for serving
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 lb (900 g) ripe tomatoes, chopped
• 1 lb (450 g) stale bread, torn into chunks
• 1 quart (950 ml) vegetable stock
• 1 bunch fresh basil, roughly chopped
• Salt and pepper to taste
• Grated Parmigiano-Reggiano for serving

Preparation Steps

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Add the garlic and cook for another minute.
2. Add the tomatoes to the saucepan along with a generous pinch of salt. Stir everything together and cook until the tomatoes start to break down and release their juices, about 10-15 minutes.
3. Add the bread and vegetable stock to the saucepan. Stir to combine all the ingredients, making sure the bread is fully submerged in the liquid. Allow everything to simmer for about 20-30 minutes, or until the bread breaks down and the soup thickens.
4. Just before serving, stir in the chopped basil and season with additional salt and pepper if needed. Ladle the soup into bowls and top with a drizzle of olive oil and a sprinkle of grated Parmigiano-Reggiano.

Dive spoon-first into this comforting bowl of Tuscany's heartwarming Pappa al Pomodoro. Buon appetito!