Pappa al Pomodoro (Tuscan tomato and bread soup)
<i>Pappa al Pomodoro</i> (Tuscan tomato and bread soup)
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  • 1 onion, finely chopped
  • 2 cloves garlic, coarsely chopped
  • 1/3 cup (75 ml) olive oil
  • 1 can 28 oz (796 ml) whole tomatoes
  • 3 cups (750 ml) crustless dry bread, cubed
  • 3 cups (750 ml) chicken broth
  • 2 tablespoons (30 ml) chopped fresh basil
  • Fresh basil leaves, for garnish
  • Salt and pepper
  • Preparation
  • In a large saucepan, soften the onion and garlic in the oil. Add the tomatoes and bring to a boil. Simmer for 8 to 10 minutes or until the tomatoes burst while cooking.
  • With a whisk, purée the tomatoes. Add the bread and stir until it falls apart. Add the broth and bring to a boil.
  • Simmer for about 10 minutes, stirring frequently. Add the chopped basil. Season with salt and pepper. Serve this very thick soup drizzled with olive oil and garnished with basil leaves.
  • Description
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