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Pappa al Pomodoro

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Recipe By Chef Jim Coleman

Hot or cold this soup is a hit! Feel free to substitute vegetable broth for the chicken stock or cut the olive oil down to ¼ cup. A little garnish of chopped fresh herbs is also nice.


  • 2 large loaves Italian bread, trimmed of crust and cut into cubes
  • 8 cups canned plum tomatoes or 8 cups peeled, seeded and cooked plum tomatoes
  • 8 cups chicken stock
  • ½ cup chopped fresh basil
  • 1 small onion, chopped
  • 2 tablespoons chopped fresh garlic
  • ½ cup olive oil
  • Salt and pepper to taste
  • Garnish with grated parmesan, if desired


    1. Heat the olive oil in a large stockpot over medium heat. Add the onion and cook until tender.
    2. Add the garlic and cook a minute more. As the garlic begins to brown, add the stock and tomatoes and bring it to a simmer.
    3. Add the bread and the basil. Continually stir the soup until bread cubes are mashed and very soft. Serve hot or warm and garnish with a teaspoon of pesto and a sprinkle of both cheeses.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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