Pappa Al Pomidoro Recipe

Name: Pappa Al Pomidoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup good olive oil; 2 cups chopped yellow onion (2 onions); 1 cup medium-diced carrots, unpeeled (3 carrots); 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups); 4 teaspoons minced garlic (4 cloves); 3 cups (1-inch) diced ciabatta cubes, crusts removed; 2 (28-ounce) cans good Italian plum tomatoes; 4 cups chicken stock, preferably homemade; 1/2 cup dry red wine; 1 cup chopped fresh basil leaves; Kosher salt and freshly ground black pepper; 1/2 cup freshly grated Parmesan; For the topping:; 3 cups (1-inch) diced ciabatta cubes; 2 ounces thickly sliced pancetta, chopped; 24 to 30 whole fresh basil leaves; 3 tablespoons good olive oil, plus more for serving; Salt and pepper

Servings: persons

1/2 cup good olive oil
2 cups chopped yellow onion (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
4 teaspoons minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta cubes, crusts removed
2 (28-ounce) cans good Italian plum tomatoes
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan
For the topping:
3 cups (1-inch) diced ciabatta cubes
2 ounces thickly sliced pancetta, chopped
24 to 30 whole fresh basil leaves
3 tablespoons good olive oil, plus more for serving
Salt and pepper

1
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
2
Meanwhile, preheat the oven to 375 degrees F.
3
For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.

1049

kcal

Calories

Fat

Carbs

102

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 18 ingredients. The key ingredients include: 1/2 cup good olive oil, 2 cups chopped yellow onion (2 onions), 1 cup medium-diced carrots, unpeeled (3 carrots), 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups), and more.

Yes, Pappa Al Pomidoro 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.

Pappa Al Pomidoro

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