About the Recipe

Pappa al Pomodoro is another wonderfully rustic Tuscan bread soup steeped in tradition with variations handed down through generations.

Specifically from Siena in Tuscany, the peasant soup was originally made to use stale, leftover bread. Using just tomatoes, garlic, basil and an abundance of olive oil to create a wholesome and hearty dish.

There are no wrong or right variations of this dish, but the foundation remains. An excellent soup in winter, it can also be served at room temperature as a summer dish.

Method

1. In a large stockpot over medium heat, sauté the shallot and garlic in 2 tablespoons of olive oil for about 5 minutes or until translucent and aromatic. Add in the salt, red pepper flakes, and tomato paste and continue to sauté for another 2 minutes.
2. Pour in the wine to deglaze the pan, making sure to scrape up any brown bits on the bottom.
3. Add in the tomatoes and lightly crush them (I just use my hands), then pour in the vegetable stock and stir to combine everything. Add in the parmesan rinds and bring the soup to a simmer, stirring occasionally so that the parmesan doesn't stick to the bottom of the pot.
4. Once the soup begins to simmer, reduce the heat to low and add in the bread. Simmer for 20-25 minutes, stirring occasionally, until the bread is completely softened and the soup has thickened to a porridge like consistency.
5. Drizzle with the remaining olive oil and top with fresh thyme and basil.
6. Ladle into bowls and serve immediately.