PAPPA AL POMODORA (Italy)

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PAPPA AL POMODORA

The word pappa in Italian refers to baby food. The

consistency of this soup will remind you of that.

 

 

1 medium onion, chopped

1 carrot, cleaned and chopped

1 stalk celery, chopped

1-2 garlic cloves, minced

6 tbsp. extra-virgin olive oil

3 cups peeled tomatoes or equivalent organic canned

tomatoes

12 leaves fresh basil

2 cups stale bread, chopped

Vegetable stock (use same stock as for crostini)

Extra-virgin olive oil

Salt

Crushed chili peppers

 

 

Fry onion, celery and carrot lightly in oil in a large

pan. Add the peeled and chopped tomatoes, 5 leaves of

basil, salt and cook for 20 minutes. Add bread and

cover with heated stock (same stock as for the

crostini can be used), cook until it reduces and

becomes very thick (about 15 minutes). Stir often so

the bread breaks up completely. If you prefer, you can

pass the soup through a vegetable mouli before

serving. The soup should be served tepid, with olive

oil drizzled on top and the remaining fresh chopped

basil leaves. The flavor can be pepped up with a dash

of crushed chilis to taste.

 

 

 

 

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