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image of Pappa al Pomodoro, a rustic tuscan dish made of tomatoes and stale bread, served into bowls with the red tomato soup contrasting against a light blue background.

Pappa al pomodoro (Tuscan Bread Soup)

Pappa al pomodoro is a tasty and filling soup from Tuscany made from tomatoes and stale bread, cooked in broth.

Ingredients

  • 75 ml extra virgin olive oil
  • 1 medium onion very finely chopped
  • 3 cloves garlic
  • pinch chilli flakes to taste
  • 2 x 400 gram tins chopped tomatoes (preferably an Italian brand)
  • 200 grams stale white bread broken into chunks
  • 400 ml chicken stock (preferably homemade)
  • salt
  • freshly ground black pepper
  • fresh basil leaves to garnish

Instructions

  • Heat the extra virgin olive oil in a wide pan and add the onion and a good pinch of salt, and sauté the onion on a low heat until very soft.
  • Add the garlic and chilli flakes and cook for 1 minute, making sure the garlic doesn't burn.
  • Add the tinned tomatoes to the pan, and a pinch of salt and stir well. Simmer the tomatoes on a low heat for 10-15 minutes until you get a thick rich sauce.
  • Add the bread to the pan, then 2 ladlefuls of chicken stock (or enough almost to cover the bread) and simmer for 15-20 minutes until the bread has softened and absorbed the stock and tomato.
  • When the bread has started to soak up the sauce, use whisk to break down the bread and mix it into the sauce. Add more stock if needed.
  • When the bread has completely broken down, and you have reached a thick but wet consistency, adjust the seasoning if needed and serve with a few basil leaves on top.