Tuscan Tomato and Bread Soup

Name: Tuscan Tomato and Bread Soup
Yield: Serves 6
Cuisine: Italian
Ingredients: 6 ounces rustic, Italian bread, crusts removed, cut into 1-inch pieces (about 3 cups); ¼ cup, extra-virgin olive oil, plus extra for serving; 1 , red onion, chopped fine; , Salt and pepper; 3 , garlic cloves, minced; ¼ teaspoon, red pepper flakes; 6 cups, chicken broth; 2 (28-ounce) cans, whole peeled tomatoes, drained and chopped coarse; ½ cup, chopped fresh basil; , Parmigiano-Reggiano cheese, for serving

Main Courses
Italian
Soups
Cookbook Collection

In Tuscany, it's a high sin to throw away stale bread. The region's saltless bread is a staple, eaten more frequently than pasta or rice.

SERVES 6

TIME 1½ hours

Italian Name: Pappa al pomodoro

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