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ITALIAN: Pappa al Pomodoro (Tuscan Tomato and Bread Soup)

Source of Recipe

South Bend Tribune


List of Ingredients

2 whole leek stems (white part), sliced thinly from the end
11 ozs extra-virgin olive oil (about 1 1/2 cups)
1 1/2 lbs fresh plum tomatoes, washed and cut into cubes
Sea salt to taste
Freshly ground pepper to taste
10 leaves of fresh basil
1 cup water (about) or vegetable broth
1 1/2 pounds dry Tuscan bread, or salt-free white bread, cut into 3/4-inch slices with crusts removed (12 thick slices)


Recipe

Using a deep sauté pan or large saucepan, sauté the leeks over medium heat in half of the olive oil for 5 minutes until they are soft and translucent. Add tomatoes, salt, pepper and 5 of the basil leaves torn up by hand. Cover, lower heat and let simmer for 10 minutes. Add water to the pot if the mixture looks too dry.

Add the bread slices to the pot and turn off the heat. Cover the pan and wait 15 minutes while the bread absorbs the liquid. Then stir the soup until it becomes creamy, adding more water if necessary.

Serve in warm soup bowls. Use the remaining olive oil to drizzle over the soup. Garnish with a basil leaf or fresh leek slices. Serves 4.