Here’s a delicious solution to left over bread, or yet another way to enjoy our variety of Take & Bake loaves. Pappa Al Pomodoro is a soup traditionally made with Tuscan bread, but works well with any of our artisan loaves. It’s hearty, comforting, and delicious.
Pappa Al Pomodoro – Take & Bake Bread Soup
1 cup extra virgin olive oil
1 sweet yellow onion
2 garlic cloves
1 leek or 2- 3 celery stalks
3/4 cup fresh basil (set aside 1/4 chiffonade cut for topping)
1 loaf Take & Bake, chopped into cubes
2 cups chicken or vegetable broth
2 cans diced tomato
salt/pepper to taste
Parmesan or Pecorino Romano
red pepper flakes (optional)
In a large pot head olive oil over medium heat.
Add diced onions and garlic, chopped leek and carrots and cook until vegetables are soft.
Add the Take & Bake cubes and cook for a few more minutes.
Add the diced tomatoes, broth, salt, pepper, red pepper flakes, and bring to a boil.
Reduce heat to low and simmer for 30 – 45 minutes.
Serve topped with fresh basil chiffonade cut.