Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Monday, September 24, 2007

Papa al Pomodoro

This is number 31 out of Rachael Ray's 365: No Repeats. This soup is delicious, vegetarian friendly (if you substitute veggie stock for chicken stock) and very filling. I've got about 3 days worth of left overs in my fridge.

3 tbsp evoo
4-6 garlic cloves, chopped
1 large onion, finely chopped
1 15 oz petite diced tomatoes*
1 28 oz can crushed tomatoes
1 quart chicken stock
4 c chopped or torn stale bread
2 15 oz cans small white beans, such as Goya brand**
1/2 c grated Parmigiano-Reggiano, to pass at the table
fresh basil leaves, torn (optional)

Heat a medium soup pot over medium heat. Add the evoo, garlic, and 3/4s of the onions. Cook for 7 to 8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to a stew-like consistency. A wooden spoon should be able to stand upright in the pot.

Turn off the heat, adjust the seasonings and ladle the soup into shallow bowls. Top with grated cheese, an additional drizzle of evoo, a spoonful of the reserved onions, and torn basil. The basil, and only the basil, is optional.


* I used three medium tomatoes from my garden instead
** I was using what I had on hand so my soup ended up with 1 can of Great White Northern beans and one can of Cannellini beans



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