Pappa al Pomodoro

This weeks menu is all about being simple.  Because I've busted my foot and have a harder time getting around the house than I usually do Sarah has been looking for recipes that are easy to make and are not too time consuming. 

The broccoli and mushroom soup is super straight forward: just some onion, garlic, red pepper flake, sauteed mushrooms in olive oil and steamed broccoli in stock, liquefied with a stick blender and seasoned with salt and pepper.  Have this with some toasty buttered bread and you're golden.

In previous posts I've mentioned that we take part in a CSB through IRise Bakery. Of course as it's just Sarah and me it's difficult to get through a full loaf of bread in week and we're left with a good hunk of old bread come delivery day.  Pappa al Pomodoro is a soup based mostly on stale bread, tomatoes, and stock, and is delicious hot off the oven.  Sarah adapted this recipe from one found in the Il Forniao Baking Book.

Pappa al Pomodoro

12 Oz. Crusty Bread

Olive Oil

4 cloves garlic

Oregano & Basil, fresh or dried

2 15 Oz. cans Crushed Tomatoes

4 Cups Stock

Salt & Pepper

Pesto or more Olive Oil for Garnish

Preheat the oven to 450 Degrees.  Cut the bread into cubes and lay out on a baking sheet.  Toast in the oven at 5 minute intervals until crisp and toasty. 

Saute the garlic, oregano, and basil in the olive oil briefly before adding the tomatoes and stock.  Bring this to a boil then add the toasted bread.  Return to a boil, then reduce the heat so the soup simmers gently.  Allow the soup to cook until the bread is well softened and the soup has thickened.  If the soup gets too thick, add more water to maintain the proper consistency.  Season with salt and pepper and garnish with pesto or olive oil before serving.