Ingredients with Measurements:
- 1/2 pound bacon, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 8 cups stale bread, cubed
- 4 cups fresh spinach, chopped
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, red pepper flakes, dried thyme, dried oregano, salt, and black pepper, and cook for another minute.
3. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Cook until the wine has reduced by half.
4. Add the chicken or vegetable broth, crushed tomatoes, heavy cream, and grated Parmesan cheese. Stir to combine.
5. Add the cubed stale bread and chopped spinach to the pot. Stir to combine and let simmer for 20-25 minutes, or until the bread has softened and the spinach has wilted.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Serve the soup hot, topped with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 38g
Protein: 16g
Sodium: 1540mg
Sugar: 9g
Fiber: 5g
Substitutions for ingredients:
- Instead of bacon, use pancetta or prosciutto.
- Instead of white wine, use chicken or vegetable broth.
- Instead of heavy cream, use half-and-half or milk.
- Instead of Parmesan cheese, use Pecorino Romano or Asiago cheese.
- Instead of stale bread, use fresh bread and toast it in the oven before cubing it.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Use kale or Swiss chard instead of spinach.
- Add a can of cannellini beans for extra protein.
- Top with croutons or chopped fresh herbs like basil or parsley.
Tips and tricks:
- Use stale bread for a thicker soup. If you don't have stale bread, toast fresh bread in the oven before cubing it.
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- Make sure to blend the soup until smooth for a creamy texture.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a large bowl with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Garnishes:
- Crispy bacon
- Croutons
- Chopped fresh herbs like basil or parsley
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance it out.
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any foodborne illnesses.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It was originally a peasant dish, as it was a way to use up leftover bread and vegetables.
Flavor profiles:
Savory, tangy, creamy, and slightly spicy.
Serving suggestions:
Serve the soup hot with a side of garlic bread or a grilled cheese sandwich.
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