Italian

Pappa al Pomodoro is for Soup.

Pappa al Pomodoro takes several minutes to prepare.

Pappa al Pomodoro takes several minutes to cook.

Pappa al Pomodoro makes 8 servings.

The ingredients for Pappa al Pomodoro are:

1/2 cup good olive oil
2 cups chopped yellow onions (2 onions)
1 cup medium-diced carrots, unpeeled (3 carrots)
1 fennel bulb, trimmed, cored, and medium-diced (1-1/2 cups)
4 tsp minced garlic (4 cloves)
3 cups (1-inch) diced ciabatta bread, crusts removed
2 (28-ounce) cans good Italian plum tomatoes (see note)
4 cups chicken stock, preferably homemade
1/2 cup dry red wine
1 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

For the topping:

3 cups (1-inch) diced ciabatta bread
2 ounces thickly sliced pancetta, chopped (optional)
24 to 30 whole fresh basil leaves
3 tbsp good olive oil, plus more for serving

NB: Instead of crushed canned tomatoes, I use whole San Marzano tomatoes.

Here is how you make Pappa al Pomodoro:

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with a steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tbsp salt, and 1-1/2 tsp pepper. Bring soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. Meanwhile, preheat the oven to 375 degrees F. For the topping, place the ciabatta, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, and beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot, sprinkled with the topping and drizzled with additional olive oil.NB: The nutritional info is calculated without the pancetta.Number of Servings: 8Recipe submitted by SparkPeople user FITGIRL83.

The nutritional information for Pappa al Pomodoro is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 384.2

• Total Fat: 21.4 g
• Cholesterol: 4.9 mg
• Sodium: 1,616.4 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 6.6 g
• Protein: 9.1 g

Pappa al Pomodoro is Italian cuisine.