Tomato and Bread Soup (Pappa al Pomodoro)

Name: Tomato and Bread Soup (Pappa al Pomodoro)
Yield: Serves 6.
Ingredients: 2 cups diced yellow onion; 2 Tbsp olive oil; 5 cloves garlic, minced; 2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*); 3 bay leaves; 2 cups of chicken stock; 2 more Tbsp olive oil; 1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best; 1 teaspoon dried oregano; 1/2 teaspoon salt, less or more to taste; Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish

Tomato and Bread Soup (Pappa al Pomodoro) was pinched from <a href="http://www.simplyrecipes.com/recipes/tomato_and_bread_soup_pappa_al_pomodoro/" target="_blank">www.simplyrecipes.com.</a>

"It’s drizzly and cool outside my window. Not unusual for Northern California in April, and welcome, given the severe drought we’ve been having this year. Even though spring is officially here, I’m enjoying the last legs of wintery weather, and any excuse to make something hearty and warm such as this Italian tomato and bread soup. Pappa al Pomodoro is this soup’s official name. (Bless the Italians, they make everything sound so much fun.) It’s a rustic soup made with tomatoes, garlic, onions, stock, and of course, breadâ??preferably a good Italian loaf. Even though it’s a tomato soup, you don’t have to wait until August or September to enjoy it. Canned tomatoes, harvested at peak season, work beautifully in this soup. If it is summertime, toss in a handful of fresh basil leaves. If not, fresh parsley is lovely as a garnish, along with some grated Parmesan cheese...."

INGREDIENTS

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2 cups diced yellow onion

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2 Tbsp olive oil

•

5 cloves garlic, minced

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2 28-ounce cans whole peeled tomatoes (or about 4 pounds of fresh, ripe tomatoes, that are blanched, peeled, and chopped*)

•

3 bay leaves

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2 cups of chicken stock

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2 more Tbsp olive oil

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1 1/2 cups of cubed rustic bread, 1 1/2-inch cubes (about 2 to 3 thick slices of Italian loaf), day old is best

•

1 teaspoon dried oregano

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1/2 teaspoon salt, less or more to taste

•

Freshly grated Parmesan cheese and chopped fresh basil or parsley for garnish

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