Bread & Tomato Soup from Italian Comfort Food by The Editors of Saveur
Known as pappa al pomodoro, this thick soup calls for day-old bread. Once it has broken down, it adds body and balances the acidity of the tomatoes. If you don’t have stale bread, dry out slices...
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Ingredients
- 2 leeks, white and light green parts only, rinsed and finely chopped
- 1½ cups chicken stock
- 2 tbsp. chopped fresh basil leaves
- 1½ cups beef stock
- 9 cups puréed peeled Italian tomatoes or canned tomato purée
- Kosher salt
- freshly ground black pepper
- 9 ¾″-thick slices stale unsalted Tuscan bread (about 1 lb.), halved
- ½ cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
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