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Pappa Al Pomodoro (Tuscan Tomato and Bread Soup)

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“This recipe works best with day old or really stale bread. From the Restaurant Nora, Washington, DC.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the tomatoes and stock in a 4-quart soup pot. Cook over medium-high heat, stirring occasionally, until the tomatoes break down (15 minutes).
  2. Heat the oil in a small skillet over medium-low heat. Add the garlic and cook, stirring frequently, until the garlic begins to brown (30-45 seconds).
  3. Stir the garlic and bread cubes into the soup and cook over medium-low heat, uncovered and stirring occasionally, until the bread falls apart (about 10 minutes).
  4. Stir in the basil and season the soup to taste with salt and pepper.
  5. Serve immediately, passing the cheese separately at the table.

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