Ciao a tutti,

I am finally back in the kitchen, walking pretty well, after a fall that broke both ankles in early September.  Now that I’m better I hope to stay in touch weekly.

I thought you might enjoy the soup I made for lunch today—Pappa al pomodoro.  This Tuscan tomato and bread soup is very tasty and easy-to-make.  And it’s practically a pantry dish.  In the winter, I use canned tomatoes, but when tomatoes are in season, I replace them with fresh, peeled and seeded San Marzano or Roma tomatoes. When I have more time, I sometimes add a small carrot (peeled and diced), a stalk of celery (diced), and a handful of diced onion.  I sauté the vegetables with the garlic, adding a few tablespoons of water and cooking until the vegetables are very tender, about half an hour.

By the way, in a couple of months, my ankles/feet will be back to normal, so I hope to add cooking classes to my schedule.  Please check my Classes and Book Signings page every now and then.

Cin cin, Suzanne

Pappa al pomodoro–Tuscan Tomato and Bread Soup

PRINT PAPPA AL POMODORO RECIPE

Yield:  3 or 4 servings (about 5 cups)

4 to 5 ounces (about 1/3 loaf) stale Italian bread (see Note, below)

1 can (14 ounces) whole tomatoes with juice

1/4 cup extra virgin olive oil, plus more for garnish

3 or 4 large garlic cloves, minced

1/3 cup packed parsley, chopped or 12 fresh basil leaves, torn

1/4 teaspoon salt

1/8 teaspoon red pepper flakes

5 to 6 cups chicken broth, preferably homemade

Freshly grated black pepper

Finely shredded Parmigiano-Reggiano cheese

Cut the bread into 3/4 inch thick slices.  Tear into 3/4-inch cubes; set aside (or toast if not stale, see Note, below).  Remove the tomatoes from the juice; reserve the juice and chop the tomatoes.  Heat the oil over medium in a large pot; add the garlic.  Cook until tender but not brown, about 1 minute.  Add the parsley, salt, and red pepper; cook 30 seconds.  Stir in the tomatoes and tomato juice.  Simmer 15 minutes, stirring occasionally.  Use an immersion blender to puree some of the tomatoes, leaving some chunks.  (Alternatively, smash the tomatoes with a fork.)  Stir in 5 cups of the broth; bring to a boil over high heat.  Simmer gently over low heat for about 10 minutes.  Stir in the bread; simmer until the bread is soft, about 3 minutes.  Add the remaining broth (and/or water, as needed) if too thick; heat.  Season to taste with salt and pepper.  At the table, drizzle with extra virgin olive oil and sprinkle with the cheese.

Note: Ciabatta, Pugliese, or Italian batard are ideal breads for this recipe.  If you cannot find Italian bread, non-sourdough French bread will work. If using fresh bread, you’ll need to dry it out. Preheat the oven to 300^oF.  Arrange the torn bread cubes on a large baking sheet; bake until slightly dry, tossing a couple of times, 12 to 15 minutes.  Let cool.

4 Responses to “Easy Tuscan Tomato and Bread Soup”

1. Rosemary says:

   February 1, 2011 at 21:38

   I’m reading your book now and made your Carbonara tonight. It was sosquito!! My husband said it was the absolute very, very best pasta I’ve ever made, and I agree.
2. Suzanne Carreiro says:

   February 5, 2011 at 18:40

   Wow, thanks Rosemary. I tried for years to make carbonara without finding a recipe I loved until my friend Paola taught me the one in my book. Let me know what else you make. Thanks, Suzanne
3. mandy says:

   February 9, 2011 at 08:57

   Love the sound of this one! Cannot wait to make it for my husband and kids. Now that my husband has just retired from the Navy I am constantly looking for new dishes – we never spent this much time together before. He was in Italy often and this will be a pleaser. Thanks! I will share it, along with your books, on the blog.
4. Suzanne Carreiro says:

   February 21, 2011 at 12:58

   Hi Mandy, Nice to hear from you. Let me know how you like the soup. I love all of Italy’s leftover bread recipes. It’s icy cold here in St. Helena, CA where I live, soup sounds perfect for lunch, hmmm. Ciao, Suzanne