Please join the Soup Saturday Swappers crew as we share Italian Soups today........
I began Soup Saturday Swappers a couple of years ago. We love soups and stews in our house. Nothing is better than a hot bowl of soup and good loaf of bread. Today I am sharing a Tuscan soup that combines the soup and bread into one amazing dish.
Kathy of A Spoonful of Thyme is hosting this month and chose the theme "Italian Soups". We take turns choosing themes each month and those that wish to participate post a recipe on the third Saturday with links to each other recipe. Should you like to join us just leave a comment in the section below, including your blog name, and I will send you an invitation.
This soup was developed to be made during tomato season when you have more tomatoes than you know what to do with. I can just picture a mom in Tuscany trying to figure out what to make for dinner while eyeing the counter full of tomatoes and a half loaf of stale bread.
There is no basis for this idea other than having been there myself and the knowledge that some of the best recipes passed down through generations is the result of desperation and ingenuity.
But not to worry because this soup is just as delicious using canned tomatoes. I didn't have any stale bread either but this recipe, courtesy of Serious Eats explains all about why using fresh bread works just as well.
Here are the other Italian Soups being shared today.......
Inlinkz Link Party Pappa translates to mush or baby food in Italian. It is soft and comforting. The soup has all the antioxidants and vitamin C from the tomatoes. It is nearly as good as Chicken Noodle Soup when you or a loved one is feeling under the weather.....
#soup, #Italian, #Vegetarian, #vegan, #quick, #easy, #tomatoes, #bread,
Soup, Vegetarian, Vegan
Yield: 4 servingsPin it
Pappa al Pomodoro
prep time: 10 minscook time: 40 minstotal time: 50 mins
This hearty tomato and bread soup is a filling meal all by itself. Pair it with a salad and dinner is served.
- 2 T. olive oil
- 2 cloves garlic, minced
- 1 small sweet onion, diced
- 1 qt. canned tomatoes (I used mine but store bought is fine)
- 3 sprigs basil, leaves from one sprig set aside
- half a round loaf of Italian bread, cut into 1" dice, crust removed
- 2 c. vegetable broth
- salt and pepper, to taste
- 1 t. sugar, if needed
- Heat the olive oil in a large soup pot over med high heat. Add the onions and garlic and cook about 5 minutes, until onions are translucent and softened.
- Add the tomatoes with their juices and 2 sprigs of basil to the pot, crushing the tomatoes with your hands or a potato masher, if whole. Bring to a boil and then reduce heat to a simmer.
- Add the bread cubes and the vegetable broth. Continue to simmer for about half an hour until the soup is a porridge consistency. Add a little more vegetable stock, if needed. Discard the basil sprigs. Season with salt and pepper. Taste and add a bit of sugar if the soup is too acidic.
- Divide between bowls and top with torn basil leaves.
Adapted from a recipe by Daniel Gritzer found at Serious Eats
Property of A Day in the Life on the Farm
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