Pappa al pomodoro
Ingredients
1 drizzle of extra virgin olive oil
1.6 kg of tinned cherry tomatoes
5 slices of stale coarse-textured bread
3 cloves of garlic, crushed
1 pinch of fennel seeds, sliced (optional)
1 large bunch of fresh basil, leaves picked
4 servings
Calories~413 kcal
Protein~13 g
Carbs~70 g
Fat~8 g
Fiber~11 g
Sugar~19 g
Total recipe
Calories~1,650 kcal
Protein~50 g
Carbs~280 g
Fat~30 g
Fiber~45 g
Sugar~75 g
Method
Step 1
Pour a generous splash of oil into a large pan and fry the garlic gently until it begins to soften. Add the fennel seeds if using, stir and add the tomatoes along with an extra can of water, and season well. Bring to the boil, then turn down to a simmer and cook, stirring occasionally, for 20-30 mins.
Step 2
Tear in the basil leaves and stir well. Break the bread into chunks and push them down into the soup. Simmer for another 15 mins, adding a little more water if you think it needs it. Take off the heat. Serve trickled with olive oil and a few extra basil leaves.
