Ingredients with Measurements:
- 1/2 cup olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon fennel seeds
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 4 cups day-old bread, cubed
- 1 cup frozen peas
- 4 slices prosciutto, chopped
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Large pot
- Immersion blender or blender
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 red pepper flakes, salt, black pepper, thyme, oregano, basil, rosemary, and fennel seeds. Cook for 1-2 minutes until fragrant.
3. Add the crushed tomatoes and chicken or vegetable broth. Bring to a simmer and cook for 10 minutes.
4. Add the bread cubes and stir to combine. Cook for an additional 5-10 minutes until the bread has softened and the soup has thickened.
5. Using an immersion blender or transferring to a blender, blend the soup until smooth.
6. Return the soup to the pot and add the frozen peas and chopped prosciutto. Cook for an additional 5-10 minutes until the peas are cooked through and the prosciutto is crispy.
7. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 40g
Protein: 17g
Sodium: 1300mg
Fiber: 6g
Substitutions for ingredients:
- Instead of prosciutto, use cooked bacon or ham.
- Instead of frozen peas, use fresh or canned peas.
- Instead of chicken or vegetable broth, use water or beef broth.
Variations:
- Add cooked sausage or ground beef for a heartier soup.
- Use different types of bread, such as sourdough or ciabatta.
- Add chopped fresh herbs, such as parsley or basil, for extra flavor.
Tips and tricks:
- Use day-old bread for the best texture.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
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, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of grated Parmesan cheese on top.
Garnishes:
Grated Parmesan cheese, chopped fresh herbs, or a drizzle of olive oil.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
Mixed green salad, garlic bread, or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Pappa al Pomodoro is a traditional Tuscan soup made with bread and tomatoes. It's a popular dish in Italy and is often served as a first course.
Flavor profiles:
This soup is savory and slightly spicy, with a rich tomato flavor and a crispy prosciutto topping.
Serving suggestions:
Serve hot with a sprinkle of grated Parmesan cheese on top.
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Region: Italian