Pappa al Pomodoro - (Tomato Bread Soup)

Recipe Ingredients

9 oz	255g	Tuscan bread (preferably a day or two old)
1		Water - (to soak bread)
3 1/2 oz	99g	Olive oil - plus extra
		For drizzling
17 1/2 oz	497g	Ripe large tomatoes - cubed
1		Carrot - finely minced
1		White onion - finely minced (large)
1		Celery stalk - minced finely
1/4 cup	36g / 1.3oz	Chopped parsley
20		Fresh basil leaves - cut chiffonade
1 cup	237ml	Warm water - (for cooking)

Recipe Instructions

Place the bread in 1 quart of water until thoroughly soaked. Drain and squeeze out as much water as possible. Set aside.

Heat the olive oil in a skillet and add tomatoes, carrot, onion, celery, parsley, and basil. Let simmer for a few minutes. Crumble the bread into the skillet, stirring frequently. Add 1 cup of water and let simmer about 25 minutes. Drizzle with olive oil before serving.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9337) - from the TV FOOD - NETWORK

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