Papa al Pomodoro Recipe

Name: Papa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling; 4 to 6 garlic cloves, chopped; 1 medium to large onion, finely chopped; 1 15-ounce can petite diced tomatoes; 1 28-ounce can crushed tomatoes; Salt and freshly ground black pepper; 1 quart chicken stock or broth; 4 cups chopped or torn stale bread (about 1/2 pound); 2 15-ounce cans small white beans, such as Goya brand (smaller than cannellini beans); 1/2 cup grated Parmigiano-Reggiano, to pass at the table; 10 fresh basil leaves, torn (optional)

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling
4 to 6 garlic cloves, chopped
1 medium to large onion, finely chopped
1 15-ounce can petite diced tomatoes
1 28-ounce can crushed tomatoes
Salt and freshly ground black pepper
1 quart chicken stock or broth
4 cups chopped or torn stale bread (about 1/2 pound)
2 15-ounce cans small white beans, such as Goya brand (smaller than cannellini beans)
1/2 cup grated Parmigiano-Reggiano, to pass at the table
10 fresh basil leaves, torn (optional)

1
Heat a medium soup pot over medium heat.
2
Add the 3 tablespoons of EVOO, the garlic and three fourths of the onions.
3
Cook for 7 to 8 minutes, then add the diced and crushed tomatoes and season with salt and pepper.
4
Add the stock and raise the heat to make the soup bubble.
5
Reduce the heat to a simmer and add the bread and beans.
6
Stir the soup as it simmers until it thickens to stew-like consistency.
7
A wooden spoon should be able to stand upright in the pot.
8
Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls.
9
Top with grated cheese, an additional drizzle of EVOO, a spoonful of the reserved finely chopped raw onions, and torn basil.
10
The basil, and only the basil, is optional.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), plus some for drizzling, 4 to 6 garlic cloves, chopped, 1 medium to large onion, finely chopped, 1 15-ounce can petite diced tomatoes, and more.

Yes, Papa al Pomodoro falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Papa al Pomodoro

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