Pappa al Pomodoro (Bread and Tomato Soup)
This thick porridgelike soup is popular at trattorias in Florence, Italy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pot
- Wooden spoon
- Whisk
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Stove
- Oven
Ingredients
- 1⁄2 cup extra-virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- 2 leeks, white and light green parts only, washed and finely chopped
- 9 cups puréed peeled Italian tomatoes
- 1 1⁄2 cups chicken stock
- 1 1⁄2 cups beef stock
- 9 slices (¾"-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
- 2 tbsp. chopped basil leaves
- Kosher salt
- freshly ground black pepper
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