Categories: October2010, italian, soups, tomatoes
Ingredients
- 1 loaf day old tuscan or country bread, cut into small pieces
- 1 cup extra virgin olive oil (240ml), plus extra for drizzling
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 5 leaves of basil
- 10oz can peeled plum tomatoes w/ juices (280g)
- 3 cups vegetable stock (710ml)
- Salt and pepper to season
Directions
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In a large pot, heat olive oil and throw in celery, carrots, onions and basil.
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Fry vegetables until soft and add bread. Stir thoroughly until bread has absorbed all the extra virgin olive oil.
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Add a few ladles of vegetable broth and continue to stir very well. The vegetable broth helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let reduce.
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Add pealed plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon.
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Cook for an additional 10 minutes making sure the pappa is dense, not soupy.
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Serve at room temperature and drizzle with the best extra virgin olive oil you can find.