Pappa al pomodoro

You know how amazing grilled cheese and tomato soup is?

This soup is like those two things mixed together.

With wine.



This recipe is adapted from my favorite cookbook: Barefoot Contessa: Back to Basics.

Ina Garten makes some of the best food, but some of her recipes involve a lot of kitchen time or an expensive shopping list. This recipe doesn't involve either of those. It is simple and cheap and healthy.

You're going to want a big pot. A stock pot or large dutch oven will do the trick. Heat the olive oil in your vessel of choice and toss in the onions and garlic for five minutes.

Add in the carrots and fennel and cook for another five minutes.

Once the vegetables are nice and tender, add in the ciabatta. Five more minutes!

Meanwhile, you want to coarsely chop the plum tomatoes. Some people like to use kitchen shears, but I used my immersion blender right in the can. You can also use a food processor and pulse about five times.

Add the tomatoes, stock, red wine, basil, salt, and pepper to the vegetables.

Turn the heat up to high until the soup boils. Put a lid on halfway and turn the heat down low to simmer for 45 minutes.

Use a whisk to break up some of the bread. Stir in the Parmesan. I went a little crazy and added in the whole block. I love cheese so 1/2 cup of Parmesan turned into 2 cups....

Serve hot and top with some more Parmesan cheese (if you have any left) and extra bread!

Pour an extra glass of wine for yourself. You just made dinner. Reward time.

Pappa al pomodoro

Ingredients

1/4 cup olive oil
2 yellow onions, finely chopped
3 carrots, chopped
2 fennel bulbs, trimmed, cored, and sliced thin
4 cloves of garlic, minced
3 cups (1-inch) diced ciabatta or other Italian bread
2 (28 oz) cans whole plum tomatoes
4 cups stock
1/2 cup dry red wine
1 cup chopped fresh basil leaves
1 tablespoon Kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

Directions

Heat the oil in a stockpot or dutch oven over medium heat. Add the onions and garlic and cook for five minutes, stirring occasionally.

Add the carrots and fennel and cook for another five minutes or until the vegetables are tender.

Add the cubed ciabatta and cook for five more minutes.

Use an immersion blender or a food processor to coarsely chop the tomatoes. Add the tomatoes, stock, red wine, basil, salt and pepper to the pot.

Bring the soup to a boil, lower the heat, and let simmer, partially covered, for 45 minutes.

Beat the soup with a wire whisk to break up some of the chunks of bread. Stir in the Parmesan and taste for seasoning.

Serve hot with some extra Parmesan cheese on top.