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Pappa al pomodoro (Tuscan Tomato Soup)

di Academia Barilla

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Pappa al pomodoro (Tuscan Tomato Soup)
50 minutes


First course


Ingredients for 4 people

½ cup extra virgin olive oil
3 cloves garlic
4 basil leaves
14 ounces canned crushed tomatoes
mashed with a fork
10 ½ ounces bread
salt and pepper to taste
4 ¼ cups broth

Preparation 20 minutes preparation + 30 minutes cooking
1. Heat oil in a large pan over medium heat

2. Sauté the peeled minced garlic

3. When lightly browned, add tomatoes and basil

4. Season with salt and pepper to taste

5. Cook over medium heat for another 20 minutes, stirring occasionally

6. Add the broth and stir

7. Bring to a boil and add the cubed bread that has been toasted in a 350° F oven for 10 minutes

8. Cook for another 10 minutes, stirring often

9. Remove from heat and let it rest, covered, for about 1 hour

10. Stir again and serve warm