Enjoy this simple, yet delicious summer soup hot or room temperature. To compensate for the lack of sweetness in the tomatoes here in the States, I enhanced this Tuscan peasant dish by adding celery, carrot and onions.
Learn more about the “pappa” by reading this post on my blog. Buon Appetito!
- 3 oz Celery
- 3 oz Carrot
- 6 oz Red Onion
- 1 lb Fresh ripe tomatoes
- 3 Garlic cloves chopped
- 1 lb Hardened bread soaked in water
- 1/3 cup Olive Oil
- 1 qt Water or Chicken Stock
- Chop the onions, celery and carrot very finely and put it in a pan with the olive oil. Cook the vegetables until they become a golden color.
- Add the tomatoes previously cut in pieces, the garlic and some chicken stock, let it cook for 10-15 minutes on medium-low heat.
- Strain the soaked bread and squeeze it with your hands to dry it from the excess water and pour it in the tomatoes, add more stock if necessary.
- Cook the soup for 20 or more minutes, stirring very often not allowing the bread stick to the bottom of the pan. Once it is ready add the finely chopped basil.
- Drizzle with olive oil before serving.