Pappa Al Pomodoro (tomato Bread Soup)

Make this beautiful tomato soup with basil and Italian bread. Its best to use bread that is a day old for this recipe.

The ingredient of Pappa Al Pomodoro Tomato Bread Soup

• 1 tbsp olive oil
• 1 small onion finely chopped
• 2 garlic cloves thinly sliced
• 3 x 400g cans whole tomatoes
• 2 cups 500ml massel vegetable liquid stock
• 1 2 ciabatta cut into 3cm cubes
• 1 2 cup basil leaves torn if large
• shaved parmesan to serve

The Instruction of pappa al pomodoro tomato bread soup

• heat the olive oil in a saucepan over medium low heat cook the onion stirring for 5 7 minutes until translucent add the garlic and cook stirring for 1 minute
• roughly chop tomatoes from 2 of the cans reserving juice add all tomatoes and their juices to the pan bring to the boil over high heat then reduce heat to medium and simmer for 5 minutes add stock bread and 1 cup 250ml water simmer for 2 minutes until thickened remove from heat and stir in basil reserving some to garnish then season to taste with salt and pepper serve at once topped with parmesan and reserved basil

Nutritions of Pappa Al Pomodoro Tomato Bread Soup

fatContent: 328 147 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 51 grams carbohydrates
fibreContent: 14 grams sugar
proteinContent: n a
cholesterolContent: 13 grams protein
sodiumContent: n a

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