Ingredients with Measurements:
- 1/2 cup pancetta, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups stale bread, cut into cubes
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender or regular blender (optional)
Step-by-step instructions:
1. In a large pot, cook pancetta over medium heat until crispy. Remove pancetta with a slotted spoon and set aside.
2. In the same pot, add onion and garlic and cook until softened, about 5 minutes.
3. Add olive oil, white beans, crushed tomatoes, chicken or vegetable broth, thyme, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add stale bread cubes and stir to combine. Simmer for an additional 10 minutes, stirring occasionally.
6. If desired, use an immersion blender or regular blender to puree the soup until smooth.
7. Stir in grated Parmesan cheese and crispy pancetta.
8. Serve hot, garnished with fresh basil leaves if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 390
Fat: 18g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 1600mg
Carbohydrates: 42g
Fiber: 8g
Sugar: 11g
Protein: 18g
Substitutions for ingredients:
- Pancetta can be substituted with bacon or prosciutto.
- White beans can be substituted with cannellini beans or navy beans.
- Stale bread can be substituted with fresh bread or croutons.
Variations:
- For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
- Add chopped carrots, celery, and/or bell peppers for extra vegetables.
- Use different herbs and spices, such as basil, rosemary, or smoked paprika.
Tips and tricks:
- Use stale bread for a thicker soup. If using fresh bread, toast it in the oven first to dry it out.
- 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 leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, crispy pancetta, croutons.
Pairings:
This soup pairs well with a crusty bread and a simple green salad.
Suggested side dishes:
Crusty bread, green salad, roasted vegetables.
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- 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 that it is safe to eat.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with stale bread and tomatoes. It is a rustic dish that was originally created as a way to use up leftover bread.
Flavor profiles:
This soup is savory, slightly spicy, and has a rich tomato flavor. The pancetta adds a salty and smoky flavor, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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