Pappa al Pomodoro (Tuscan Tomato Soup)

Pappa al Pomodoro (Tuscan Tomato Soup)

Pappa al Pomodoro (Tuscan Tomato Soup)

A hearty Tuscan dish, this tomato stew is most delicious when served with a thick piece of bread and thinly sliced cheese.

January 26, 2014

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 0 MIN

ingredients

Canned tomatoes
540 g, chopped
Onion
1, chopped
Garlic
4 cloves, finely chopped
Celery
1 stick, sliced
carrot
2, finely sliced
stock
600 ml, vegetable
peas
150 g
Extra-virgin olive oil
30 ml
salt
Pepper
Marjoram
bread
4 slices, Tuscan
Cheese
thinly sliced

Preparation

  • Heat the oil in a large pan and cook the onion and garlic until soft.
  • Add the celery and carrots and cook for 5 minutes.
  • Stir in the tomatoes and stock and season to taste with salt and pepper.
  • Bring to a boil, reduce the heat, cover and simmer for 35 minutes.
  • Add the peas and simmer for a further 5 minutes.
  • Pour into serving bowls and garnish with marjoram.
  • Serve with sliced bread and thinly sliced cheese.
  • Wine Pairing: Montecarlo Bianco

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