PAPPA AL POMODORO (TUSCAN BREAD AND TOMATO SOUP)
About 4 cups; 3 servings
Have ready:
- 3 slices stale crusty white bread
(If your bread is fresh, preheat the oven to 200°F and dry the bread in the oven for 15 to 20 minutes.) Rub the bread on both sides with:
- 1 garlic clove, peeled
Heat in a large saucepan over medium heat:
- 3 tablespoons olive oil
Add:
- 1 red onion, chopped
Cook, stirring, until the onion is softened and beginning to brown, about 10 minutes. Add:
- 4 large garlic cloves, coarsely chopped
Reduce the heat to medium-low and cook until the garlic is fragrant, 2 to 3 minutes. Add:
- 1 ½ pounds tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes, drained and chopped
- Pinch of red pepper flakes
Cook, stirring, over medium-high heat until thick and fragrant, about 5 minutes. Stir in:
- 2 cups Poultry Stock or Vegetable Stock
Bring to a boil and boil for 2 minutes. Season to taste with:
- Salt and black pepper
Tear up the toasted bread and distribute among 3 soup bowls. Ladle in the hot soup and top each serving with:
- 1 tablespoon chopped basil
- Drizzle of extra-virgin olive oil
- Grated Parmesan
Serve hot or at room temperature.