Pappa al Pomodoro

Ingredients

Extra virgin olive oil

3 tablespoons, plus extra for drizzling

Garlic

2 cloves, finely chopped

Onion

1 medium, finely chopped

Basil leaves

1 handful, finely chopped, plus extra for garnish

Canned tomatoes

1 (28-ounce) can, crushed

Stale bread

4 cups, torn into pieces

Salt

to taste

Black pepper

to taste

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat.
2. Add the finely chopped garlic and onion to the pot. Cook, stirring occasionally, until the onion becomes soft and translucent. This should take about 5-7 minutes.
3. Stir in the chopped basil leaves and crushed canned tomatoes. Let the mixture simmer for a few minutes to allow the flavors to meld together.
4. Add the torn pieces of stale bread to the pot. Stir the mixture until the bread has fully absorbed the tomato juice.
5. Season the soup with salt and pepper to taste. Let the soup simmer for about 30 minutes, stirring occasionally to prevent sticking.
6. Serve the Pappa al Pomodoro warm. Drizzle a little extra olive oil over each serving and sprinkle with fresh basil for a garnish. Enjoy this traditional Tuscan comfort food!