Pappa al Pomodoro (Tuscan Tomato Soup)
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A hearty Tuscan dish, this tomato stew is most delicious when served with a thick piece of bread and thinly sliced cheese.
26 January, 2014
ingredients
Tomatoes
540 g, chopped
Onion
1, chopped
Garlic
4 cloves, finely chopped
Celery
1 stick, sliced
Carrots
2, finely sliced
Stock
600 ml, vegetable
Peas
150 g
Extra virgin olive oil
30 ml
Salt
Pepper
Marjoram
Bread
4 slices, Tuscan
Cheese
thinly sliced
Preparation
- Heat the oil in a large pan and cook the onion and garlic until soft.
- Add the celery and carrots and cook for 5 minutes.
- Stir in the tomatoes and stock and season to taste with salt and pepper.
- Bring to a boil, reduce the heat, cover and simmer for 35 minutes.
- Add the peas and simmer for a further 5 minutes.
- Pour into serving bowls and garnish with marjoram.
- Serve with sliced bread and thinly sliced cheese.
- Wine Pairing: Montecarlo Bianco
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