Pappa Di Pomodoro

1. 1

   Heat the olive oil over medium in the bottom of a soup kettle, and add the garlic. When the garlic starts to color, add the bread and stir, getting the bread to soak up the flavor of the garlic oil.

2. 2

   Add the tomatoes and some salt. Again, let the bread act as a sponge to soak up all the tomatoey goodness. Once the bread has absorbed most of the tomato, add the chicken stock and the basil.

3. 3

   Bring the soup to a gentle simmer. Reduce heat to medium low, and partially cover the pot. The bread will start to break down, and the soup will become more homogenous. Stir occasionally to make sure the tomato isn't sticking to the bottom of the pot and massage the bread with your spoon a bit to help it break down.

4. 4

   After the soup has worked for about an hour or so and has a relatively uniform consistency, taste to check for seasoning, and serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.