Italian bread soup recipe or Pappa al Pomodoro, a rustic peasant Tuscan tomato soup that is hearty, comforting and filling. A light version of ribollita!
In a medium size heavy bottom soup pot add a splash of water, veggie stock or a light drizzle of olive oil.
Add the onions and red pepper flakes and sauté together for about 5 minutes until translucent. At this point stir in the rosemary and garlic and give it a good stir.
1 small yellow onion, 5 cloves garlic, 1 tsp red pepper flakes, 1 tbsp fresh rosemary
Crush the San Marzano tomatoes with your hands and add them to the pot together with the bay leaf. Pour in the vegetable stock and bring your tomato soup to a gentle simmer. Cook on low flame for 25 minutes. Adjust seasonings to taste with sea salt and set aside.
28 oz can San Marzano Tomatoes, 1.5 qt vegetable stock, sea salt & black pepper to taste, 1 leaf bay
Make the Bruschetta
Meanwhile grill the bread on both sides on a cast iron grill pan/griddle until nice charred grill marks form.Use a large garlic clove and rub both sides of the bread. Brush lightly with olive oil and sprinkle with sea salt. (Skip the oil on a WFPB diet)
1 clove garlic, 5-6 slices crusty bread, extra virgin olive oil for brushing the bruschetta, 1/3 cup fresh Italian parsley
Using your hands tear the bruschetta into rustic pieces and add them to the soup. Cover with a lid and allow it to sit for 10 minutes, the bread will puff up into instant dumplings as it soaks the broth. Ladle the soup into bowls and serve garnished with the fresh parsley and extra red pepper flakes.
Notes
Gluten- Free? -To make the soup gluten free simply swap the Italian crusty loaf for a gluten free bread of your choice!
About the Bread - while my soup is simmering away making the shack smell like a small Tuscan town on a chilly day, I start on the bruschetta. You know how we love our bruschetta around here, right?! Once ready you will use the best kitchen utensils of all times a.k.a your hands and tear it into small chunks before adding it into the soup. Cover with a tight lid and let sit for a good 10 minutes to soak up the broth and the flavors to mingle together. If you can't resist it's understandable so just dive in! Mangia bene!