Pappa Al Pomodoro

The time has escaped~such a lengthy time between posts! I have been on the road and busy with my business. Hopefully I will be able to catch up reading all your wonderful entries during the upcoming holiday here in the States.

A quick trip to Italy since my last post.......and my number one favorite dish for the cool days October brought was this fabulous Tuscan soup~ Pappa Al Pomodoro. Clearly there are numerous recipes written about this "mushie" bread and tomato Italian dish, but this is the one I enjoyed the most. Don't forget that added drizzle of extra virgin oil into the bowl before serving!

2 Tablespoons of olive oil

2 Crushed garlic cloves

3 Cups of chicken broth/stock, heated

10 or more fresh basil leaves, chopped

2 Pounds of fresh tomatoes, peeled and seeds removed.

1/2 Loaf or approximately 12 oz. of "leftover" bread ~ left over from the night before! Use thick slices of country bread or ciabatta, discard the crusts.

1 Medium onion chopped

Salt and pepper to taste

Heat the oil in a large pan and saute the onion and garlic for 5 minutes or until softened. Add the tomatoes and seasonings. Toss in the shredded bread pieces into the tomato mixture. Slowly add the stock . Cook and stir until the soup thickens and is heated throughout. Remove from heat and add the basil. Cover and let the soup rest. You can serve this soup at room temperature or reheat to your liking! Don't forget the Parmesan cheese! This really adds so much extra flavor.