Pappa al Pomodoro

🛒 Ingredients

• Stale Tuscan bread (or other crusty rustic bread) 80 g · 208 kcal
• Canned crushed tomatoes 300 g · 60 kcal
• Garlic cloves 5 g · 7 kcal
• Fresh basil leaves 5 g · 1 kcal
• Extra virgin olive oil 15 g · 135 kcal
• Vegetable broth 150 g · 15 kcal

👨‍🍳 Instructions

1. Tear the stale bread into small pieces and set aside; if using fresh tomatoes, blanch, peel, and crush them.
2. In a large pot, heat the olive oil over medium heat and gently sauté the minced garlic until fragrant, being careful not to brown it.
3. Add the crushed tomatoes to the pot, bring to a simmer, and cook for about 10 minutes to deepen the flavors, stirring occasionally.
4. Stir in the vegetable broth and the torn bread pieces, ensuring the bread is fully submerged in the liquid.
5. Reduce the heat to low, cover, and simmer for another 10-15 minutes, stirring occasionally, until the bread has completely softened and thickened the soup.
6. Stir in most of the fresh basil leaves, reserving some for garnish; season with salt and pepper to taste.
7. Serve the Pappa al Pomodoro hot, drizzled with a final touch of extra virgin olive oil and garnished with the reserved fresh basil leaves.