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Pappa Al Pomodoro

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Recipe (click to expand)

1 lb Plum tomatoes, diced

28 oz Can Italian tomatoes,

undrained & chopped 1 1/2 lb Stale Italian bread, cubed

5 ea Garlic cloves

1 md Leek, white part only,

washed well, chopped 1 md Onion, finely chopped

1 pn Red pepper flakes

3 1/2 c Vegetable stock

8 ea Basil leaves

2/3 c Olive oil

Salt & pepper, to taste Combine all ingredients in a heavy stockpot and stir well. Cover and simmer 45 to 60 minutes, stirring occasionally to prevent sticking. Remove from heat and let stand, covered, 1 hour. The mixture should be very thick. Before serving, stir the soup well to break up all the bread pieces. Ladle into individual bowls and sprinkle with a little extra-virgin olive oil and salt and pepper. Serve lukewarm or reheat. “Health” Magazine September, 1993 Posted by Linda Davis

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