Saturday, November 7, 2009

Tuscan Tomato Soup "Pappa al Pomodoro"

Ingredients for 6
8 cups peeled tomatoes (if flavorful use fresh, otherwise
canned), 6 slices dry bread (preferably unsalted), vegetable
stock, black pepper, 1 hot chili pepper, 1 onion, parsley, basil,
salt, 1 celery stalk, 1 carrot, 2 garlic cloves, extra virgin olive
To prepare the bread, cut off the crust and soak in water for
a few minutes then, squeeze out most of the moisture and
set aside. Finely chop and sauté’ onion, carrot and celery in a
good amount of olive oil. Add peeled tomatoes and some
vegetable stock and cook for 20 minutes. Add chili pepper,
garlic and salt to taste.
Zuppa in Italian comes from the verb “zuppare”, to soak. La
Zuppa in Italian cooking is a soup with bread soaking in the
liquid, an old world method for adding substance to a light
weight dish

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