Pappa al Pomodoro
By Linda & George Meyers, Culinary Patrol
Courtesy of Osteria La Botte Piena
The weather outside is cold for much of the country lately, and this warm and hearty soup is made with stale bread and never ceases to warm you up. The Tuscans used everything and never threw out their old stale bread. Instead they used it to prepare meals by softening the hard bread in water and draining the water out so it was soft and fell apart in the dish. Try this yummy soup!
500 GR. Tomato
Brown the thinly cut onion in olive oil, add a little chili pepper.
Once withered, add tomato. Add broth. Cook and add basil leaves.
Add stale bread that has been soaked in water and drained, and continue to cook until the desired consistency.
Add salt and pepper.
Or add a spoon of fresh mozzarella on top