Pappa Al Pomodoro

Submitted by jimsgirl

YIELD

6 servings

PREP

15 min

COOK

60 min

READY

2 hrs

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 480g (16.9 oz)

Amount per Serving

Calories 569 45% of calories from fat

% Daily Value *

Total Fat 28g 44%

Saturated Fat 4g 22%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 677mg 28%

Total Carbohydrate 23g 23%

Dietary Fiber 6g 23%

Sugars g

Protein 24g

Vitamin A 30% • Vitamin C 44%

Calcium 14% • Iron 23%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber