Pappa al Pomodoro Recipe
- 3 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
- 4 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (28 ounce) can crushed tomatoes
- Salt and freshly ground pepper
- 1 quart chicken broth
- 1/2 pound chopped or torn day-old Italian bread
- 2 (15.5 ounce) cans cans small white beans, such as Goya brand
- 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese, plus more to pass around the table
- leaves fresh basil, torn
- Heat a medium soup pot over medium-low heat. Add the EVOO, 3 turns of the pan, the garlic and three-quarters of the chopped onion and cook for 7 to 8 minutes, stirring occasionally.
- Add the diced tomatoes and the crushed tomatoes and season with salt and pepper.
- Add the broth and raise the heat until the soup bubbles. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to a stew like consistency. Turn off the heat, adjust the salt and pepper and ladle the soup into shallow bowls.
- Top with the grated Parmigiano-Reggiano, an additional drizzle of EVOO and a spoonful of the remaining onion. Garnish with the torn basil. Pass around extra grated Parmigiano-Reggiano at the table.
