Tomato and Bread Soup with Spring Vegetables
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 319
- Carbohydrates g 46.9
- of which sugars g 11.6
- Protein g 8.8
- Fats g 10.7
- of which saturated fat g 1.58
- Fiber g 7.4
- Sodium mg 909
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 1 h 10 min
- Serving: 4
PRESENTATION
Pappa al pomodoro? It is like a hug in a bowl. Seriously. This Tuscan tomato bread soup is the real deal when it comes to comfort food, straight from the rustic kitchens of Italy. Originally, it was just a clever way to use up stale bread. Toss it in with juicy tomatoes, let it simmer, and boom—tender and thick deliciousness.
But here's the thing, come spring, this classic soup gets a fresh twist. Cooks start throwing in colorful spring vegetables—like sweet peas, maybe some green asparagus, or even fava beans. And look, the result? A bowl that's still all about that homey, moist bread-and-tomato vibe, but now with bursts of color and fresh, tangy flavors. Really, it's like a dish you'd find on a Tuscan family's dinner table or even in Italian children's stories—so so beloved, no question.
In Tuscany, pappa al pomodoro isn't just a pantry clean-up; it's a celebration of simplicity—done right. And listen, with the addition of those spring vegetables, it transforms from a cozy winter staple to something that screams spring. There's a sweetness from the tomatoes and a crispy snap from the new veggies—each spoonful is special. People serve it thick, almost like a porridge, which lets the bread soak up all that golden tomato goodness. It's like an Italian bread soup, but better.
So, you might compare it to a fresh tomato soup, but with the added texture and flavor from the bread and veggies, it's way way better. Whether your nonna used to make it or you're just discovering this deliciousness, pappa al pomodoro makes spring feel brighter. Pretty much. And your table? A whole lot more inviting, for real.
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INGREDIENTS
- Ingredients for the Tomato and Bread Soup
- Tomato purée 2.8 cups (660 g) - cherry
- Tuscan bread 7.8 oz (220 g) - stale
- Water 3.1 cups (750 g)
- Garlic 2 cloves
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
- Basil to taste
- for the vegetables
- Green beans ¾ cup (100 g)
- Zucchini 1 cup (150 g)
- Carrots 1 cup (130 g)
- Red onions 4.6 oz (130 g)
- Eggplant 7 oz (200 g)
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Basil to taste
- Green Peperoncino ½ tsp
- Fine salt to taste
How to prepare Tomato and Bread Soup with Spring Vegetables
To prepare the tomato and bread soup with spring vegetables, start by slicing the Tuscan bread thinly 1. Place the slices on a baking sheet covered with parchment paper without overlapping them 2. Bake at 392°F for 5/7 minutes. Once removed from the oven, let them cool slightly. Once the bread slices have cooled slightly, rub the previously peeled garlic cloves on them 3.
Now take a high-sided non-stick pan and place the toasted bread inside. Pour the tomato purée 4 and the water 5 over it so that the slices of bread are completely covered by the liquid. Stir and cook on low heat for 40-50 minutes to evaporate the liquid. Stir often to achieve even cooking and to break down the bread into a mush, salt, and pepper.
Meanwhile, take care of the vegetables: peel and chop the red onion 7, wash and trim the green beans and cut them into small cubes of about a quarter inch 8, do the same with the zucchini 9
and eggplants 10. Peel the carrots and cut them into cubes as well 11. Heat the olive oil in a pan, then add the chopped onions 12, sauté for about 3 minutes, then proceed by adding the vegetables one by one according to their cooking time.
Add the eggplants first 13, stew for 3 minutes, then add the carrots 14, and after another 3 minutes, the green beans 15
and finally the zucchini 16. Continue cooking over medium heat for another 10 minutes. Once ready, season with the chili powder 17 and scent with the fresh basil leaves 18.
Meanwhile, the tomato and bread soup will be cooked, turn off the heat, adjust the salt and pepper 19, and garnish with basil leaves 20. Serve the tomato and bread soup with the previously cooked vegetables 21.