Pappa Al Pomodoro

1. 1

   Heat the olive oil in a non-reactive soup kettle over medium heat.

2. 2

   Add the garlic and onions and cook until they are wilted.

3. 3

   Chop the tomatoes and add to the kettle with their reserved juices.

4. 4

   Add the marjoram, stock, salt and pepper and cook at a simmer for 10 minutes.

5. 5

   Break the bread into the tomato mixture.

6. 6

   When the bread has been softened by the liquid, continue to cook for two minutes.

7. 7

   Remove the kettle from the heat, cover partially and allow to cool for one hour.

8. 8

   Serve in soup plates with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.