The Washington Post

Pappa al Pomodoro (Tuscan Tomato Soup)

Pappa al Pomodoro (Tuscan Tomato Soup) 4.000

Astrid Riecken for The Washington Post

Feb 1, 2012

Chef Fabio Trabocchi says he was served this traditional Tuscan soup often as a young man

in Italy. "Now, my kids love it," he says. At his Fiola restaurant, the soup is paired with Buffalo Mozzarella Toast (see related recipe).


Servings: 4
Ingredients
  • 4 tablespoons extra-virgin olive oil
  • 1/2 small (2 ounces) onion, chopped
  • 1 medium clove garlic, cut into thin slices
  • 3 pounds fresh tomatoes, peeled, seeded and coarsely chopped (see NOTE)
  • 2 cups homemade or no-salt-added chicken broth
  • 6 ounces day-old Italian country bread, cut or torn into 1/2-inch pieces
  • 1 cup loosely packed basil leaves, torn
  • Freshly ground white pepper
  • Parmigiano-Reggiano cheese, for garnish

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Directions

Heat the oil in a medium saute pan or skillet over medium-high heat. Add the onion and garlic; cook for 3 to 5 minutes, reducing the heat as needed to prevent burning.

Add the chopped tomatoes and their juices; bring to a boil, then reduce the heat to medium-low (if needed) so the liquid is barely bubbling around the edges. Cook for 10 to 15 minutes, until the tomatoes begin to soften.

Add the broth, using a wooden spoon to incorporate. Add the bread chunks and stir once; cook until the bread has absorbed as much of the liquid as possible to form a soup that is thick but not solid.

Remove from the heat and stir in the basil. Season with pepper to taste. Serve immediately in warmed soup bowls, with grated Parmigiano-Reggiano on the side.

NOTE: To peel tomatoes, bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.

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Recipe Source

From Fabio Trabocchi, chef-owner of Fiola restaurant in Penn Quarter.

Tested by Doris Truong.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 320


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 3g 15%

Cholesterol: 15mg 5%

Sodium: 330mg 14%

Total Carbohydrates: 36g 12%

Dietary Fiber: 6g 24%

Sugar: 10g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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