Pappa Al Pomodoro - Tomato Bread Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 6 garlic cloves
• 1 medium onion, finely chopped
• 1 (15 ounce) can diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 quart chicken stock, can also use broth
• 4 cups stale crusty bread, chopped in big chunks, crust and all
• 2 (15 ounce) cans beans, drained
• 1/2 cup parmigiano-reggiano cheese
• 6 fresh basil leaves (optional)
• salt and pepper, to taste

Recipe

• 1 heat a medium soup pot over high heat.
• 2 add three tablespoons of olive oil, garlic and onion.
• 3 cook 7 to 8 minutes.
• 4 add tomatoes (both kinds) and season with salt and pepper.
• 5 add stock/broth and raise heat to make the soup bubble.
• 6 reduce heat to simmer and add bread and beans.
• 7 stir soup as it simmers until it thickens to a stew-like consistency.
• 8 ladel into bowls and top with grated cheese, a little additional olive oil and torn basil leaves to garnish.