Wednesday, March 17, 2010

Pappa al Pomodoro

I have been wanting to make this recipe from The knead for bread for a while now, and it just so happened that I had some stale french bread, so I was finally able to try it. The hubby was about as excited for this dinner as I was about my latest root canal, so I made him a BLT!

* 1/2 cup olive oil
* 1 tablespoon minced garlic
* 2 small carrots (diced)
* 2 stalks celery (diced)
* 1 small red onion (diced)
* 1 teaspoon chili powder
* 20 leaves of basil (diced)
* 28 fl oz caned diced tomatoes

* 2 cups chicken or veg. stock
* 1/3 loaf of a hearty bread (diced)
* 1/4 cup grated parmesan cheese
* salt and pepper to taste

Dice the bread into large diced cubes and place into a bowl. Add a cup of chicken/veg stock to the bread and set aside. Pour half the olive oil into a saucepan, add in the minced garlic and saute for a minute or so. Add in the diced carrots, saute for about two minutes. Add in the onions and celery and continue to saute for another few minutes. Add in the chili powder and the sliced basil leaves. Continue to stir till they are completely incorporated. Add in the diced tomatoes including the juice and the rest of the olive oil. Continue to stir. Add in the rest of the chicken/veg stock and the diced bread. Allow to simmer for 20 minutes, be sure to stir every once in awhile, So, not to burn. Add the grated parmesan cheese to the soup, stir till all the parmesan cheese is incorporated.

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