Pappa al Pomodoro is a thick Tuscan bread and tomato soup. The soup is delicious, warm, hearty but above all simple. To prepare it, in fact, you need very few ingredients, tomato pulp, stale bread, vegetable broth, garlic, and oil. That’s all, for a mouth-watering result. And then the soup is healthy. In fact, pappa al pomodoro is a precious source of lycopene, a powerful antioxidant!
Enjoy your meal!Ingredients500 grams of tomato pulp300 grams of stale durum wheat bread (but you can use any type of leftover bread you have at home)1 liter of vegetable broth2 cloves of garlic extra virgin olive oil sea salt black pepper Cut the bread into slices and rub the slices with a clove of garlic. Cut the bread into coarse pieces and set aside.
In a saucepan, brown the other clove of garlic in extra virgin olive oil. Remove the garlic and add the tomato pulp, cook for 5 minutes, and season with salt and pepper. Combine the bread with the tomato sauce and pour in the broth. Cook, stirring often, for 5 minutes. Remove from the heat and leave to rest for a few hours so the bread can soak, stirring occasionally. Before serving, heat the tomato soup, distribute it on plates, and season with a drizzle of extra virgin olive oil and, if you have it at home, a few fresh basil leaves.