Tomato Bread Soup: Pappa al Pomodoro

1. 1

   In a 12-inch saute pan, heat the olive oil over a medium-high flame until hot but not smoking.

2. 2

   Add the onion and garlic and saute for a few minutes, until onion is translucent.

3. 3

   Add chopped tomatoes and their juices and bring to a boil.

4. 4

   Reduce to a simmer and let cook until the tomatoes begin to soften and break down, about 5 minutes.

5. 5

   Using a wooden spoon, add the stale bread chunks and water.

6. 6

   Continue simmering until all the bread has absorbed as much liquid as possible, yielding a baby food-like consistency.

7. 7

   Add the garlic and stir in the basil.

8. 8

   Season, to taste, with pepper.

9. 9

   Let the soup continue simmering for 10 more minutes, then serve immediately in warmed soup bowls.

10. 10

    Garnish, to taste, with Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.