Family friendly Entrees Italian

Pappa al pomodoro (tomato and bread soup)

Name: Pappa al pomodoro (tomato and bread soup)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, thinly sliced; 3 x 400g cans whole tomatoes; 2 cups (500ml) vegetable stock; Half a day-old ciabatta loaf, cut into 3cm cubes; 1/2 cup basil leaves, torn if large; Shaved parmesan, to serve

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by Nancy Duran

Recipe developer and food writer

Oct 03, 2015

Ingredients (8)

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, thinly sliced
3 x 400g cans whole tomatoes
2 cups (500ml) vegetable stock
Half a day-old ciabatta loaf, cut into 3cm cubes
1/2 cup basil leaves, torn if large
Shaved parmesan, to serve

Method

1.

Heat the olive oil in a saucepan over medium-low heat. Cook the onion, stirring, for 5-7 minutes until translucent. Add the garlic and cook, stirring, for 1 minute.
2.

Roughly chop tomatoes from 2 of the cans, reserving juice. Add all tomatoes and their juices to the pan. Bring to the boil over high heat, then reduce heat to medium and simmer for 5 minutes. Add stock, bread and 1 cup (250ml) water. Simmer for 2 minutes until thickened. Remove from heat and stir in basil, reserving some to garnish, then season to taste with salt and pepper. Serve at once topped with parmesan and reserved basil.

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