This is a variation on a Mediterranean favorite. Not only that, but it is very easy to prepare with a few ingredients and the possibilities for improvisation are endless.
The traditional version of this soup is known as pappa al pomodoro. It is made with Tuscan bread, but any hearty bread will do. Try it with our Whole-Grain bread. You’ll want to use it when it becomes stale, so make sure to get a loaf to set aside the next time you get some for breakfast or sandwiches.
This recipe will make enough soup for two very generous servings or four servings as a side dish.
1 tbsp extra virgin olive oil
1/2 chopped onion
28 oz can crushed tomatoes
Pinch brown sugar
15 oz can unsalted beef broth
4 cups stale Whole-Grain bread, chopped (more to taste)
1/4 cup grated Parmesan
Salt and pepper to taste
1. Heat the oil in a large soup pot over medium-low heat. Stir in the onion and cook a few minutes, until tender.
2. Add the crushed tomatoes and brown sugar. Cook the tomatoes down for 8 to 10 minutes, stirring occasionally.
3. Add the broth and using the empty can add water. Stir in the bread and Parmesan. Increase heat and simmer for about 10 minutes, stirring. Add extra bread is desired.
4. Add salt and pepper to taste. Garnish with basil. Serve.
Presentation: Serve with a small, fresh salad and rolled cold cuts.
Variation: Add leftover meat or chick peas (adjust liquid by adding water in 1/4 cup increments).
Planning a catered event? Call Chef Jack @ 802-644-8100.
Our Breads to Take Home –
- White ($4.00)
- Wheat, maple wheat, rye, multi-grain. honey-oat ($4.50)
- Cinnamon raisin ($4.75)
- Baguette ($4.50)