Tuscan Pappa al Pomodoro Recipe

Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-low heat.

Add the onion and garlic and sweat until very soft, stirring occasionally, about 5 minutes.

Add the white wine and bring to a simmer. Reduce by half.

Add the bread and toast lightly, then cover with chicken broth. Bring the broth to a simmer and cook for 15-20 minutes, until the bread is very soft.

Add the tomatoes, crushing by hand to create a puree. Bring to a simmer and cook until thick, about 5-10 minutes.

Season to taste with salt and pepper, then add the torn basil.

Serve with an extra drizzle of olive oil, cracked black pepper, and parmesan, if desired.

Equipment Needed

Spice Level: