ItalianTuscan
Pappa al Pomodoro
by Cucina con Ruben · 548K subscribers on YouTube
A classic Tuscan bread and tomato soup, made with stale bread, tomatoes, and aromatic vegetables. This version includes rosemary and sage for extra flavor.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- easy
Ingredients
13 items- 300 gStale BreadStale bread, cut into cubes
- 1 pcsOnionMedium onion, finely diced
- 1 pcsCarrotMedium carrot, finely diced
- 1 pcsCeleryCelery stalk, finely diced
- 2 pcsGarlicCloves of garlic, minced
- 500 mlTomato PassataGood quality tomato passata
- 500 mlVegetable BrothVegetable broth
- BasilFresh basil leaves, to taste
- RosemaryFresh rosemary sprigs
- SageFresh sage sprigs
- Extra Virgin Olive OilExtra virgin olive oil, for cooking and finishing
- SaltSalt, to taste
- PepperBlack pepper, to taste
Method
- Finely dice onion, carrot, and celery for the soffritto.
- Heat olive oil in a pot and add the soffritto. Cook gently until softened.
- Add minced garlic and cook for another minute.
- Add tomato passata and stir. Season with salt and pepper.
- Add a few basil leaves, rosemary, and sage sprigs.
- Pour in vegetable broth and bring to a simmer.
- Cut stale bread into cubes and add to the pot.
- Cook for 20-25 minutes, stirring occasionally, until the bread breaks down and the soup thickens.
- Remove the herb sprigs.
- Finish with a drizzle of extra virgin olive oil and stir off the heat.
- Serve warm, garnished with fresh basil leaves.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
