A classic soup in Tuscany, pappa al pomodoro is a satisfying tomato and bread soup that gets its flavor from fresh basil, crispy pancetta, and Parmesan cheese.  The soup’s base is crushed tomatoes and tomato stock that is all thickened and cooked down with cubes of leftover bread.  The bread not only gives the soup a hearty texture, but a rich one at that.  A halved carrot and small red onion are also in the mix, as is some garlic and the actual rind of the Parmesan cheese.  The recipe calls for you to remove the onion, carrot and rind before serving, but I really enjoy leaving them in for a more rustic bowl of soup.

(To view this recipe, click on the following link: https://www.foodnetwork.com/recipes/giada-de-laurentiis/pappa-al-pomodoro-3704223)

Tagged: basil, carrots, chicken stock, crushed tomatoes, cubed bread, fresh basil, fresh herbs, garlic, Giada De Laurentiis, Italian soup, leftover bread, pancetta, pappa al pomodoro, Parmesan cheese, Parmesan cheese rind, red onion, stale bread, tomato and bread soup, tomato soup, Tuscan, Tuscany