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- Pappa al Pomodoro
- (Bread and Tomato Soup)
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Ingredients:
500 g (about 2 cups) peeled tomatoes, chopped
250 g (about 1/2 lb) stale bread (preferably Tuscan bread), cut into
smallish pieces
1 liter (about 4 cups) vegetable broth, warmed
4 cloves of garlic, minced
Basil, chopped coarsely
2 tablespoons extra virgin olive oil
Salt and pepper
Directions:
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- Place the stale bread in a large bowl and pour the
warm broth over it, cover and set aside for at least 1 hour.
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- Over medium heat and in a wide pot, pour the olive oil and
sauté the garlic.
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- Add the tomatoes and a dash of salt and pepper. Simmer
for about 20 minutes.
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- Go back to your bread, which should have absorbed most
of the broth. Add the bread to the pot, squeezing it a bit with your
hand as you do so to eliminate any excess broth.
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- Cook for at least 15 minutes, stirring every so often
with a wooden spoon.
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- Serve warm, adding a bit of fresh cut basil and a
swirl of good olive oil on top. Serves 4.
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