Pappa Al Pomodoro

Take about 2 lbs of fresh summer tomatoes and remove the core.

Make a large dice of the tomatoes without peeling or seeding them.

Clean the cutting board after preparing the tomatoes.

Add the diced tomatoes to a generous amount of extra virgin olive oil in a pot that is not turned on yet.

Turn on the heat and stir in some garlic with the tomatoes.

Add a little bit of salt to help the tomatoes release their juices.

Tear about half a loaf of whole grain bread into pieces and add it to the pot.

If the bread is too hard to tear, use a bread knife to cut it into chunks before tearing it into the soup.

Add a whole carrot to the pot to absorb the acid from the tomatoes.

Add enough water to just cover the tomatoes and bread, then push the bread down to submerge it.

Cover the pot and let it cook for 30 minutes.

After 30 minutes, remove the carrot from the soup.

Stir in a little bit of hot broth and dissolve white miso into the soup.

Let the soup simmer for a few more minutes to incorporate the miso flavor.

Serve the soup in a bowl, garnished with fresh basil leaves.

Equipment Needed

Spice Level:

Dietary