Inspired by Tuscany's legendary pappa al pomodoro, this soup is a great way to use stale bread. The traditional version doesn't contain kale or a topping of squash and grape tomatoes, but why not? Source: EatingWell Magazine, Soup Cookbook

Lisa Holderness Brown


Ingredient Checklist


Instructions Checklist
  • Combine squash, grape tomatoes, lemon juice, 1 tablespoon oil, salt, sugar and crushed red pepper in a medium bowl. Set aside.

  • Heat 2 tablespoons oil in a large pot over medium heat. Add bread and cook, stirring, until starting to brown, about 4 minutes. Transfer to a bowl, scraping the pan clean with a spatula.

  • Add the remaining 1 tablespoon oil, onion, carrot, garlic and fennel seed to the pot. Cook on medium-low, stirring occasionally, until tender but not brown, 3 to 5 minutes. Add tomatoes and all their juices, broth and the bread. Bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.

  • Add kale, basil and pepper. Simmer for 10 minutes more. Serve the soup topped with the squash mixture and garnished with more basil, if desired.


Tip: To peel tomatoes, cut a small X in the bottom and plunge into boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X.

Nutrition Facts

269 calories; 11.3 g total fat; 1.7 g saturated fat; 234 mg sodium. 785 mg potassium; 36 g carbohydrates; 4.8 g fiber; 8 g sugar; 9.4 g protein; 4208 IU vitamin a iu; 43 mg vitamin c; 51 mcg folate; 59 mg calcium; 2 mg iron; 37 mg magnesium;