Pappa al Pomodoro: Tuscan Tomato and Bread Soup
By Joe
Source: Serious Eats — Daniel Gritzer, Tuscan Pappa al Pomodoro (Tomato and Bread Soup).
A tuscan pappa al pomodoro (tomato and bread soup) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Heat 2 tablespoons olive oil over a mid-sized flame till shimmering in a big saucepan. Add red pepper flakes and garlic and cook, mixing, till garlic just begins to turn golden.
- 2
Cook (2). Tip in onion and cook, mixing, just till softened, around 5 minutes. Tip in crushed tomatoes and their juices, along using basil sprigs, and bring to a gentle simmer.
- 3
Mix. Mix in bread. Ladle stock on top, mixing to mix.
- 4
Cook (3). Simmer bread, adding more stock if you need to, till bread is completely softened plus custardy plus soup has thickened to a porridge-like consistency, around 25 minutes. Add salt and pepper till it tastes right.
- 5
Step 5. Discard basil sprigs. Spoon into bowls, well drizzle using olive oil, plus grind black pepper on top.
- 6
Finish. Garnish using torn basil leaves plus offer.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 197 kcal |
| Protein | 4.7 g |
| Carbohydrate | 25.1 g |
| of which sugars | 6 g |
| of which free sugars | 0 g |
| Fat | 9.1 g |
| of which saturates | 1.4 g |
| Fibre | 3.2 g |
| Salt | 1.64 g |
Protein per 100 kcal
2.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
