Pappa Al Pomodoro (Italian Tomato Soup)
8:14 PM
For this week's meal plan I'm uncharacteristically winging it. Thanks to a busy weekend and ANOTHER winter storm, I was scrambling just to go grocery shopping before getting snowed in. So I did what umdaddy often does and bought anything that looked fresh, only later to figure out what to make for dinner.
I'm a planner. I like to follow a recipe (or use one to start with and modify as needed). So this week I'm a little out of my comfort zone. But can happily report we have yet to order take out!
I did have the wherewithal to buy basic ingredients to make a mirepoix (celery, onion, carrots) for a soup base. Plus with a handy stash of Muir Glen canned tomatoes, I knew I could whip up some soup perfect for a snowy day. Next time I'm making a double batch of a tweaked version of this soup from the Barefoot Contessa -- so I can freeze some and defrost for that day when I'm staring at a fridge with cilantro, pickles and a pomegranate (because they looked good at the time I was shopping).
Pappa al Pomodoro
Adapted from Ina Garten's Barefoot Contessa Back to Basics
INGREDIENTS
- 3 tbs olive oil
- 1 onion chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 4 garlic cloves, minced
- 3 cups (about half a loaf) diced day-old ciabatta bread
- 2 28-oz canned good diced tomatoes (san marzano or Muir Glen)
- 4 cups chicken broth
- 1/2 cup red wine
- 1 tbs fresh rosemary, chopped
- Salt and pepper
INSTRUCTIONS
- Heat the oil in a large stockpot over medium heat. Add the onions, carrots, celery, and garlic and cook until tender, about 10 minutes.
- Add the ciabatta cubes and rosemary and cook for 5 more minutes.
- Add the tomatoes to the pot along with the chicken broth, red wine, 1 tbs salt and 1/2 tsp pepper. Bring soup to a boil, lower heat and simmer partially covered, for 45 minutes.
- Taste and adjust seasoning as needed and drizzle with additional olive oil and top with grated parmesan cheese.
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