Pappa al Pomodoro: the Tuscan soup that transforms stale bread
Bread, tomatoes, olive oil: Italian cooking at its brilliant simplicity.
- Prep time: 15 minutes
- Cook time: 70 minutes
In Tuscany, stale bread never goes to waste. Instead, it becomes a creamy soup, fragrant with basil and bursting with tomatoes. Pappa al Pomodoro is the ultimate comfort food—proof that with next to nothing and a little patience, you can create something truly sublime.
Ingredients
-
olive oil
-
clove of garlic
crushed -
leeks
-
beef broth
-
tomatoes
-
bread
-
basil
-
salt and pepper
Recipe steps
Sauté the garlic and leeks
In a large saucepan, heat the olive oil with the crushed garlic. When the garlic starts to turn golden, add the finely sliced leeks. Let them soften over low heat for 20 minutes, adding a splash of water if needed to prevent browning.
Add the broth and tomatoes
Pour in the meat broth and tomato purée. Bring to a boil, then lower the heat and let it simmer gently for 20 minutes.
Add the bread
Turn off the heat and add the slices of stale bread. Press them into the liquid with a wooden spoon so they soak up all the goodness.
Season and let it rest
Add the torn fresh basil, then season with salt and pepper to taste. Let it rest off the heat for 30 minutes: this is where the magic happens.
Whisk and serve
Whisk the soup vigorously until you get a thick, creamy porridge-like consistency. Adjust the seasoning if needed. Serve in bowls with a generous drizzle of extra virgin olive oil.
Tips and variations
- No meat broth? Vegetable broth works just as well and makes the dish vegetarian.
- For a more rustic version, don’t whisk too much: keep some bread chunks for extra texture.
- This soup is best enjoyed warm and can easily be made the day before.
Anti-waste tips
This is THE ultimate anti-waste recipe! Any stale bread works: baguette, country bread, ciabatta… The drier, the better.
Leek tops? Don’t throw them away! Save them for homemade broth or sauté them with a little garlic for a quick side dish.
