About the Recipe
Pappa al Pomodoro is a traditional soup from Tuscany, specifically associated with the regions of Florence and Siena. It originated in cucina povera as a way to use stale, unsalted bread and ripe summer tomatoes. The dish is made by simmering tomatoes, garlic, basil, olive oil, and water or broth, then adding chunks of stale bread and cooking until it breaks down into a thick, spoonable consistency. It is served as a first course (primo piatto), either warm or at room temperature (tepid), and is often garnished with more olive oil and fresh basil.
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
Pinch red pepper flakes
2 medium cloves garlic, thinly sliced
1/2 medium onion, minced (about 1/2 cup)
1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
2 sprigs fresh basil, plus torn leaves for serving
1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks (see notes)
2 cups warm quick and easy vegetable stock, plus more as needed (see notes)
Kosher salt and freshly ground black pepper
Preparation
Step 1
In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add red pepper flakes and garlic and cook, stirring, until garlic just begins to turn golden. Add onion and cook, stirring, just until softened, about 5 minutes. Add crushed tomatoes and their juices, along with basil sprigs, and bring to a simmer.
Step 2
Stir in bread. Ladle stock on top, stirring to combine. Simmer bread, adding more stock as needed, until bread is completely softened and custardy and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. Discard basil sprigs.
Step 3
Spoon into bowls, generously drizzle with olive oil, and grind black pepper on top. Garnish with torn basil leaves and serve.