Pappa al pomodoro
Yield: 6 Servings
Ingredients:
- 1 lb Plum tomatoes diced
- 28 oz Can Italian tomatoes -- undrained & chopped
- 1 1/2 lb Stale Italian bread cubed
- 5 ea Garlic cloves
- 1 md Leek white part only -- washed well chopped
- 1 md Onion finely chopped
- 1 pn Red pepper flakes
- 3 1/2 c Vegetable stock
- 8 ea Basil leaves
- 2/3 c Olive oil
Instructions:
Salt & pepper to taste 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. Health Magazine September 1993 Posted by Linda Davis
