Pappa means pap, which is what this soup is. If you ever needed proof that stale bread needn’t go to waste, this soup is it. And this stale bread recipe can be made with canned tomatoes, so you can make it throughout the year. When the weather is hot, you can serve this at room temperature.
Ingredients
- 1 pound stale country bread
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 to 3 garlic cloves (to taste), minced
- 1 ½ pounds ripe tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can, with juice
- 1 tablespoon tomato paste
- Pinch of sugar
- Pinch of sugar
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground pepper
- 4 cups water
- 2 to 3 tablespoons slivered fresh basil
- Nutritional Information
Nutritional analysis per serving (4 servings)
407 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 65 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 14 grams protein; 625 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- If your bread is too hard to cut, douse it with water first. Then remove the crusts and cut into cubes. You should have about 7 cups.
- Heat the oil in a large, heavy soup pot over medium-low heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for about a minute, until fragrant. Add the tomatoes, tomato paste, sugar, red pepper flakes, and salt and pepper, and cook, stirring occasionally, until the tomatoes have cooked down, about 10 minutes. Taste and adjust seasoning.
- Stir the bread cubes into the tomatoes. Add the water, half the basil, and about 1 teaspoon salt. Bring to a simmer and simmer, stirring and mashing the bread, for about 10 minutes, until the soup is thick, like oatmeal. Stir in the remaining basil, taste and adjust seasoning. Serve hot, warm, or room temperature.
30 minutes
Dining and Cooking