Pappa Al Pomodoro Recipe
Pappa Al Pomodoro is a tuscan tomato soup. Prepared with tomato bombolina sauce and chicken broth as soup base, the Pappa Al Pomodoro is flavored with dried sage and garlic. Spiced with red pepper flakes, this tuscan tomato soup has bread slices in it and is best served with a sprinkled cheese garnish.
Ingredients
3/4 cup olive oil plus extra for drizzling on soup, divided
3 large cloves garlic, smashed
1 teaspoon dried sage
12 ounces stale Italian or French bread, thinly sliced, crusts removed (about 30 slices), divided
1 jar Bombolina Sauce
4 cups chicken broth
1/2 teaspoon hot red pepper flakes
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan cheese
Directions
In large skillet, heat 1/4 cup of the oil over medium heat.
Add garlic and sage and cook, stirring frequently, 1 to 2 minutes.
Remove garlic from oil.
Add one third of the bread slices and cook, turning once, until golden brown on both sides, 2 to 3 minutes per side.
Remove from heat; repeat with remaining oil and bread.
In large heavy saucepan, heat
Bombolina Sauce and chicken broth over medium-high heat to boiling.
Reduce heat to low.
Add red pepper flakes, black pepper and bread; simmer, covered, 30 minutes.
Remove from heat and let stand 30 minutes to 1 hour.
Ladle into soup bowls.
Drizzle lightly with olive oil and sprinkle with Parmesan cheese.
Add garlic and sage and cook, stirring frequently, 1 to 2 minutes.
Remove garlic from oil.
Add one third of the bread slices and cook, turning once, until golden brown on both sides, 2 to 3 minutes per side.
Remove from heat; repeat with remaining oil and bread.
In large heavy saucepan, heat
Bombolina Sauce and chicken broth over medium-high heat to boiling.
Reduce heat to low.
Add red pepper flakes, black pepper and bread; simmer, covered, 30 minutes.
Remove from heat and let stand 30 minutes to 1 hour.
Ladle into soup bowls.
Drizzle lightly with olive oil and sprinkle with Parmesan cheese.
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