Pappa al Pomodoro (Tuscan Tomato Bread Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Tuscan soup of stale bread, tomatoes, garlic, and olive oil simmered until the bread softens into the broth. The dish is humble, warm, and deeply flavored. It exemplifies cucina povera, making something delicious from simple ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 450 g stale bread (- 1 pound)
- 500 g tomato passata or peeled tomatoes (- 1.1 pound)
- 1 liter vegetable broth (- 4.2 cups )
- 2 garlic cloves
- extra virgin olive oil (- to taste)
- ½ tablespoon granulated sugar
- 6 to 8 fresh basil leaves
- 1 pinch salt
- 1 pinch ground black pepper
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1040mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.