Ingredients with Measurements:
- 1 can of whole peeled tomatoes (28 oz)
- 1/2 cup of extra-virgin olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of vegetable broth
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of fresh basil leaves, chopped
- 4 cups of stale bread, cubed
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes.
2. Add the canned tomatoes and vegetable broth to the pot. Break up the tomatoes with a wooden spoon and bring the mixture to a simmer.
3. Add the chopped artichoke hearts and basil to the pot and stir to combine.
4. Add the cubed stale bread to the pot and stir to combine. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the bread has absorbed most of the liquid and the mixture has thickened.
5. Remove the pot from the heat and use an immersion blender or regular blender to puree the mixture until it is smooth.
6. Season the soup with salt and pepper to taste.
7. Serve the Pappa al Pomodoro with Artichokes hot, garnished with additional basil leaves and a drizzle of olive oil.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 6g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- Canned diced tomatoes can be used instead of whole peeled tomatoes
- Chicken broth can be used instead of vegetable broth
- Fresh or frozen artichoke hearts can be used instead of canned
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup
- Use different herbs, such as oregano or thyme, instead of basil
- Add a splash of balsamic vinegar for a tangy flavor
Tips and tricks:
- Use stale bread for the best texture
- If the soup is too thick, add more broth or water to thin it out
- For a creamier soup, add a splash of heavy cream or half-and-half
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh basil leaves and a drizzle of olive oil.
Garnishes:
Fresh basil leaves and a drizzle of olive oil
Pairings:
- Crusty bread
- Salad with a light vinaigrette dressing
- Grilled chicken or fish
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken
- If the soup is too thick, add more broth or water to thin it out
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It is a popular dish in Italy and is often served as a first course.
Flavor profiles:
The Pappa al Pomodoro with Artichokes is a savory and slightly tangy soup with a creamy texture and a hint of basil.
Serving suggestions:
Serve the soup as a first course or as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian