Pappa al Pomodoro

1. 1

   Finely chop onion and mince garlic.

2. 2

   In a 4-quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute onion and garlic, stirring, until softened.

3. 3

   Drain tomatoes, reserving juice, and chop.

4. 4

   Stir tomatoes and reserved juice into onion mixture and simmer, stirring occasionally, 15 minutes.

5. 5

   While tomato mixture is simmering, discard crust from bread and cut enough bread into 1-inch cubes to measure 2 cups.

6. 6

   Add bread and broth to tomato mixture and simmer, stirring occasionally, until bread has absorbed liquid and soup is thick, about 40 minutes.

7. 7

   Season soup with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.