How to Make Pappa al Pomodoro (Bread & Tomato Soup) + Sausage & White Beans with Sage | Rachael R…

Tear stale bread into ragged pieces and place on a baking sheet.

Toast the bread in the oven until slightly nutty and sturdy.

In a pan, add 1 fennel and 1 onion, seasoning with salt and pepper to draw out their liquid.

Add 1 pound of sweet sausage with fennel to the pan.

Grate in garlic after the sausage is added to avoid bitterness.

Chop a good handful of sage and add to the pan.

If using dry white beans, soak them overnight or do a quick soak with boiling water for one hour; otherwise, use canned beans.

Add white beans to the skillet, scraping up the fond from the sausage.

Pour in some white wine to deglaze the pan.

Warm olive oil in a separate pot, adding garlic and cooking gently without color.

Add 1 large can of Italian whole tomatoes (San Marzanos) to the pot, crushing them by hand for coarse pieces.

Season the tomatoes with a pinch of sugar (if not using San Marzanos), red pepper, and black pepper to taste.

Add a pinch of salt and some stock (chicken bone broth or vegetable stock for vegetarian).

Let the mixture thicken, allowing the starch from the beans to break down.

Stir in the toasted bread and a good amount of torn basil.

Serve the pappa al pomodoro in a bowl with Parmigiano cheese and a drizzle of good fruity olive oil.

Equipment Needed

Spice Level:

Dietary