From cinzia Di Mani In Pasta's kitchen in Italy. 
Florentine Pappa al Pomodoro
A humble Tuscan dish that's delicious with a fresh basil leaf and extra virgin olive oil.
Florentine Pappa al Pomodoro
A humble Tuscan dish that's delicious with a fresh basil leaf and extra virgin olive oil.
Open in Cookpad AppSteps
- 1
Prepare the vegetable broth or use a bouillon cube. Slice the day-old bread into thin pieces. Place the bread slices in the oven at 400°F (200°C) for a few minutes. Remove from the oven and cut the bread into pieces.
- 2
Place the bread and tomato purée in a large pot. Pour in enough vegetable broth to cover the bread. Cook for about 30 minutes.
- 3
Add salt, pepper, and basil. Serve and drizzle with extra virgin olive oil.
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