Best Rachael Rays Papa Al Pomodoro Stale Bread Soup Recipes

RACHAEL RAY'S PAPA AL POMODORO - STALE BREAD SOUP

Steps:

• Heat a medium soup pot over medium heat.
• Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion.
• Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.
• Add stock and raise heat to make the soup bubble.
• Reduce heat to simmer and add bread and beans.
• Stir soup as it simmers until it thickens to a stew-like consistency.
• Turn off heat, adjust seasonings and ladle into shallow bowls.
• Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions.
• Torn basil is an optional garnish.

PAPA AL POMODORO

Steps:

• Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.

TUSCAN BREAD AND TOMATO SOUP (PAPPA AL POMODORO)

Steps:

• 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.