Pappa Al Pomodoro
Yield
6 servingsPrep
15 minCook
60 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian plum (roma) tomatoes
diced |
|
| 28 | ounces |
italian plum (roma) tomatoes
canned, undrained and chopped |
|
| 1 ½ | pounds |
bread, italian
stale, cubed |
|
| 5 | each |
garlic cloves
|
|
| 1 | medium |
leeks
white part only, washed well, chopped |
*
|
| 1 | medium |
onions
finely chopped |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 3 ½ | cups |
vegetable stock
|
|
| 8 | each |
basil
|
*
|
| ⅔ | cup |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian plum (roma) tomatoes
diced |
|
| 809.2 | ml/g |
italian plum (roma) tomatoes
canned, undrained and chopped |
|
| 680.4 | g |
bread, italian
stale, cubed |
|
| 5 | each |
garlic cloves
|
|
| 1 | medium |
leeks
white part only, washed well, chopped |
*
|
| 1 | medium |
onions
finely chopped |
|
| 1 | pinch |
red pepper flakes
|
*
|
| 828 | ml |
vegetable stock
|
|
| 8 | each |
basil
|
*
|
| 158 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Combine all ingredients in a heavy stockpot and stir well.
Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking.
Remove from heat and let stand, covered, 1 hour.
The mixture should be very thick.
Before serving, stir the soup well to break up all the bread pieces.
Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper.
Serve lukewarm or reheat.
