Ingredients with Measurements:
- 1/4 cup olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cans (28 ounces each) whole peeled tomatoes, drained and chopped
- 4 cups chicken or vegetable broth
- 1/2 cup Kalamata olives, pitted and chopped
- 4 cups stale bread, torn into small pieces
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Large pot
- Immersion blender or food processor
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the red pepper flakes, oregano, thyme, salt, and black pepper and cook for another minute.
3. Add the chopped tomatoes and broth and bring to a simmer. Cook for 10 minutes.
4. Add the olives and bread and cook for another 10 minutes, stirring occasionally.
5. Use an immersion blender or transfer the mixture to a food processor and blend until smooth.
6. Return the soup to the pot and stir in the Parmesan cheese.
7. Serve hot, garnished with fresh basil leaves.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 38g
Protein: 10g
Sodium: 1550mg
Fiber: 6g
Sugar: 12g
Substitutions for ingredients:
- Instead of Kalamata olives, you can use any type of pitted olives.
- Instead of stale bread, you can use fresh bread or croutons.
Variations:
- Add cooked Italian sausage or ground beef for a heartier soup.
- Use fresh tomatoes instead of canned for a fresher taste.
- Add chopped spinach or kale for added nutrition.
Tips and tricks:
- Use a good quality olive oil for the best flavor.
- Use stale bread for a thicker soup. Fresh bread will make the soup thinner.
- Adjust the seasoning to your taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of Chianti or Sangiovese.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more bread to thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It was originally a peasant dish made with simple ingredients.
Flavor profiles:
The soup is savory and slightly spicy with a hint of sweetness from the tomatoes. The olives add a briny flavor.
Serving suggestions:
Serve hot as a main course or as a starter.
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Region: Italian