Is there anything more satisfying than walking into your kitchen and making something out of nothing? We don’t think so, and neither do the resourceful Italians who have countless recipes for turning leftovers into grand meals full of comfort and bursting with flavor. Here is our Pappa al Pomodoro recipe or Tuscan Bread Soup with End of the Season Tomatoes & Greens. We make full use of a bumper crop of ripe tomatoes, saved beet greens, and some leftover stale bread. Make sure you finish it with a classic peppery Tuscan olive oil like our Frescobaldi Laudemio Extra Virgin Olive Oil and pair it with a glass of 2008 Canalicchio di Sopra Rosso di Montalcino (also from Tuscany), its light body and cherry notes pair perfectly with this rustic soup.
Pappa al Pomodoro: Tuscan Bread Soup with End of the Season Tomatoes & Greens
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
- 3 lbs very flavorful, sweet tomatoes, large diced
- 1/2 sweet onion, very thinly sliced
- 1/2 head fennel, very thinly sliced
- 4 clives garlic, thinly sliced
- 3 packed cups of cleaned roughly chopped greens, such as kale, chard or bet greens
- 1 lb boule of your favorite crusty bread cut into 1 inch cubes
- 1/2 cup white wine
- 1/3 cup good spicy olive oil, plus more to drizzle (optional)
- 5 large fresh basil leaves, roll and chiffonade
- Heat 2 TBS olive oil in a medium sauce pan.
- Saute the onion and fennel over medium heat and cook until soft but not browned.
- About ½ way through add the garlic.
- When the veggies are soft, add the greens and saute for 3 minutes until wilted.
- Deglaze with the white wine, cook out the wine and add the tomatoes.
- Let the tomatoes release their liquid and simmer for about 5-7 minutes.
- Add the bread and stir over low heat until the bread is soft and has absorbed the tomato juice but not mushy.
- Fold in the basil, 3 TBS of the olive oil and salt to taste.
Serve immediately with an additional drizzle of olive oil on top.