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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?

Lisa Holderness Brown
Source: EatingWell Magazine, Soup Cookbook
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

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; protein 9.4g; carbohydrates 36g; dietary fiber 4.8g; sugars 8.4g; fat 11.3g; saturated fat 1.7g; vitamin a iu 4208.5IU; vitamin c 42.7mg; folate 51.3mcg; calcium 58.5mg; iron 2.4mg; magnesium 37mg; potassium 785.4mg; sodium 233.9mg.
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