Ingredients with Measurements:
- 1/2 cup extra-virgin olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 lb. mushrooms, sliced
- 1 can (28 oz.) crushed tomatoes
- 4 cups vegetable broth
- 1/2 cup chopped fresh basil
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 cups stale bread, torn into small pieces
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their liquid and start to brown, about 10 minutes.
3. Add the crushed tomatoes, vegetable broth, basil, red pepper flakes, salt, and black pepper. Bring to a simmer and cook for 10 minutes.
4. Add the stale bread and stir to combine. Cook for another 10 minutes, stirring occasionally, until the bread has absorbed the liquid and the soup has thickened.
5. Serve hot, garnished with additional basil leaves and a drizzle of olive oil.
Prep time: 15 minutes, Cooking time: 30 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 7g
- Fiber: 5g
- Sugar: 10g
- Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as cremini, shiitake, or oyster.
- If you don't have stale bread, you can use fresh bread and toast it in the oven for a few minutes to dry it out.
Variations:
- You can add cooked Italian sausage or ground beef for a heartier soup.
- You can use canned or fresh diced tomatoes instead of crushed tomatoes.
- You can add other vegetables, such as zucchini or bell peppers.
Tips and tricks:
- Use a good quality extra-virgin olive oil for the best flavor.
- Make sure to use stale bread, as fresh bread will turn to mush in the soup.
- If the soup is too thick, you can add more vegetable broth or water to thin it out.
Storage instructions:
- Store leftover soup 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
- Drizzle of olive oil
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thin, you can add more bread to thicken it up.
- If the soup is too thick, you can add more vegetable 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.
Food history:
- Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes.
Flavor profiles:
- Savory, tangy, slightly spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Italian