Pappa al Pomodoro Recipe

Name: Pappa al Pomodoro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf chewy bread, such as ciabatta; 1/2 cup EVOO (extra-virgin olive oil); 1 sprig fresh rosemary; 4 garlic cloves, chopped; 1 small onion; 1 cup chicken stock; 1 14-ounce can diced tomatoes; 1 28-ounce can crushed tomatoes; 1 cup fresh basil, about 20 leaves; Salt and black pepper; Freshly shaved Parmigiano-Reggiano or grated Pecorino Romano cheese

Servings: persons

1 loaf chewy bread, such as ciabatta
1/2 cup EVOO (extra-virgin olive oil)
1 sprig fresh rosemary
4 garlic cloves, chopped
1 small onion
1 cup chicken stock
1 14-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 cup fresh basil, about 20 leaves
Salt and black pepper
Freshly shaved Parmigiano-Reggiano or grated Pecorino Romano cheese

1
Chop about 2 cups (a couple of small mounds) of the bread and reserve the rest to pass at the table.
2
Heat a medium soup pot over medium heat.
3
Add about 1/4 cup of the EVOO, 4 times around the pan, then add the sprig of rosemary and the garlic.
4
Peel and halve the onion and, using a box grater or other hand-held grater, grate the onion directly into the soup pot.
5
Saute the mixture for 5 minutes, then remove the rosemary stem.
6
Add the chicken stock and the tomatoes and bring it to a bubble.
7
Add the bread chunks and stir until the bread has melted into the soup; the result is a soup-er thick consistency.
8
Tear or shred the basil and stir it into the soup.
9
Season the soup with salt and pepper to taste and ladle the soup into bowls.
10
Top it with an extra swirl of EVOO, 1 tablespoon per bowl, and lots of shaved Parm or grated Pecorino Romano cheese.

278

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: 1 loaf chewy bread, such as ciabatta, 1/2 cup EVOO (extra-virgin olive oil), 1 sprig fresh rosemary, 4 garlic cloves, chopped, and more.

Yes, Pappa 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.

Pappa al Pomodoro

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