Delicious Pappa al Pomodoro soup recipe

It's a huge step up from store-bought canned vegetable soup, and it's perfect for the whole family to enjoy. Thanks to Bibiana for the recipe!

 

 

Ingredients

whole Fennel, Sliced Thin

Red Onion, Sliced Thin

6 Garlic Cloves, Smashed

kg Ripe Tomatoes, Peeled and Chopped

qts Water

1 tbs Tomato Paste

1 tbs Red Pepper Flakes

1 tbs Dried Oregano

1 Loaf Day Old Country Bread, Cubed and Toasted

¼ bunchBasil, Torn

2 tbs Parmigiano

Salt and Pepper to taste

 

Directions:

1. Sweat the onions, fennel and garlic with the red pepper flakes, oregano, salt and pepper until translucent and soft

2. Add the tomatoes and sweat until wilted

3. Add the water and bring to a simmer, skim 

4. Add the tomato paste 

5. Using a whisk, break up the tomatoes until they are breaking apart into a soup 

6. Using a hand blender, roughly blend about half the soup

7. Let simmer for about 10 min and season generously

8. Whisk in the bread and let it break apart and thicken the soup 

9. Let simmer for a couple minutes and take the soup off the fire

10. Add the torn basil, parmigiano and EVOO to finish, season if needed

11.  Ladle the soup into bowls, top with more EVOO, parmigiano and basil 

 

Want more recipes like this? Check out our recipes page & our FacebookTwitter & Instagram for more diet hacks, tips and fun! 

© 2017 WUSA-TV


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment