Pappa Al Pomodoro

INGREDIENTS

• ½ cup good olive oil*

• 2 cups chopped yellow onion (2 onions)*

• 1 cup medium-diced carrots, unpeeled (3 carrots)

• 1 fennel bulb, trimmed, cored and medium-diced (1 ½ cups)

• 4 tsp. minced garlic (4 cloves)*

• 3 cups (1-inch) diced ciabatta cubes, crusts removed

• 2 (28-oz.) cans good Italian plum tomatoes*

• 4 cups vegetable stock*

• ½ cup dry red wine*

• 1 cup chopped fresh basil leaves*

• Kosher salt and freshly group black pepper*

• ½ cup freshly grated Parmesan cheese*

• Topping –

  • 3 cups (1-inch) diced ciabatta cubes

  • 24 to 30 whole, fresh basil leaves*

  • 3 tbsp. good olive oil*, plus more for serving

  • Salt and pepper

    
    *indicates Kitchen Staple item

DIRECTIONS

Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with a steel blade and process just until coarsely chopped. Katharine’s note - if you do not have a food processor or do not want to bother with it, simply put the tomatoes in a large bowl and squish with clean hands. Use knife to chop large pieces of tomato. Add the tomatoes to the pot along with the vegetable stock, red wine, 1 tbsp. salt, and 1 ½ tsp. of pepper.

Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes. Meanwhile, preheat the oven to 375 degrees F. For the topping, place the ciabatta cubes and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil. Enjoy!

WINE PAIRING

Syrah, Cabernet Sauvignon

KID VERSION

My kids enjoy this soup and the crispy topping! If you don’t think your kids will be into it, I suggest making them a grilled cheese sandwich (add turkey, ham and/or spinach) and serve with sliced carrots or cucumbers on the side.

*Recipe courtesy of Ina Garten