"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Soup, Pappa Al Pomidoro (Italian Tomato ) Ina Garten Recipe

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This recipe for Soup, Pappa Al Pomidoro (Italian Tomato ) Ina Garten, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Irene Carignan
Added: Saturday, November 22, 2008



* 1/2 cup good olive oil
* 2 cups chopped yellow onion (2 onions)
* 1 cup medium-diced carrots, unpeeled (3 carrots)
* 1 fennel bulb, trimmed, cored, and medium-diced (1 1/2 cups)
* 4 teaspoons minced garlic (4 cloves)
* 3 cups (1-inch) diced ciabatta cubes, crusts removed
* 2 (28-ounce) cans good Italian plum tomatoes
* 4 cups chicken stock
* 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

For the topping:

* 3 cups (1-inch) diced ciabatta cubes
* 2 ounces thickly sliced pancetta, chopped(optional)
* 24 to 30 whole fresh basil leaves
* 3 tablespoons good olive oil, plus more for serving
* Salt and pepper


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 the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the 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 cubes, 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, 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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
App. 1 hour
Personal Notes:
Personal Notes:
I love this rich tomato soup, thickened with bread. A truly old Italian recipe, and worth the work (The Barefoot Contessa, Food Network)




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