Zuppa Di Pomodoro E Pane (sardinian Tomato And Bread Soup)
Zuppa di Pomodoro e Pane, or Sardinian Tomato and Bread Soup, is a traditional dish from the Italian island of Sardinia. This simple and comforting soup is a perfect way to enjoy the flavors of ripe tomatoes and crusty bread.
Ingredients
- 4 ripe tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 4 slices of day-old bread, torn into pieces
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until softened.
- Add the chopped tomatoes and cook for 5 minutes, until they start to break down.
- Pour in the vegetable broth and bring the soup to a simmer.
- Add the torn bread pieces and let the soup simmer for 15-20 minutes, until the bread has softened and the flavors have melded together.
- Season with salt and pepper to taste.
- Serve the Zuppa di Pomodoro e Pane hot, drizzled with a little extra olive oil.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Large pot Soup ladle Serving bowls
Tools
Chef's knife Cutting board Wooden spoon
Serving suggestions
Serve the Zuppa di Pomodoro e Pane with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread.
Tips & tricks
For an extra flavor boost, you can add a handful of fresh basil leaves to the soup just before serving.
Cost
$10