Bread and Tomato Soup (Pappa al Pomodoro)

Name: Bread and Tomato Soup (Pappa al Pomodoro)
Ingredients: 0.25 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1.5 medium leeks, white parts only, washed well and finely chopped (1 cup); 1 small red onion, finely chopped (⅓ cup); 9 garlic cloves, minced; 1.5 cups dry white wine; 2.25 pounds tomatoes, coarsely chopped; 0.75 cup loosely packed fresh basil leaves, cut into thin strips; 3.75 cups water, plus more as needed; 6 ounces day-old rustic bread, cut into ½-inch cubes (2 ¼ cups); Coarse salt and freshly ground pepper; Finely grated Parmesan cheese, for serving

4.4

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

8

This Tuscan soup is a good way to use a bumper crop of tomatoes and basil, as well as any leftover bread. The bread soaks up the flavorful liquid as it cooks, becoming soft and lending body.

Ingredients

¼ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ medium leeks, white parts only, washed well and finely chopped (1 cup)
1 small red onion, finely chopped (⅓ cup)
9 garlic cloves, minced
1 ½ cups dry white wine
2 ¼ pounds tomatoes, coarsely chopped
¾ cup loosely packed fresh basil leaves, cut into thin strips
3 ¾ cups water, plus more as needed
6 ounces day-old rustic bread, cut into ½-inch cubes (2 ¼ cups)
Coarse salt and freshly ground pepper
Finely grated Parmesan cheese, for serving

Directions

Cook oil, leeks, onion, and garlic in a large stockpot over medium heat, stirring, until vegetables turn golden, about 7 minutes. Raise heat to medium-high. Add wine; cook until reduced to 1/4 cup, about 10 minutes.
Add tomatoes, half the basil, and the water. Bring to a gentle simmer and cook 15 minutes. Add bread; cook, stirring occasionally, 20 minutes. Season with salt and pepper; cook 10 minutes more. Add remaining basil; cook 10 minutes. Add more water, if necessary, to achieve desired consistency. Serve drizzled with oil and sprinkled with cheese.