Tuscan pappa al pomodoro tomato soup
A rustic but tasty and healthy dish.
The ideal dish to learn about traditional Tuscan food with its use of stale bread, reducing food waste and taking advantage of the anti-oxidant properties of tomatoes.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Stale bread – 300 g
- Ripe tomatoes – 500 g
- Vegetable stock – 1 litre
- Onion - 1
- Extra virgin olive oil – 4 tbsp
- Garlic – 2 cloves
- Fresh basil to taste
- Salt to taste
- Chili to taste
For the vegetable broth:
- Carrot – 1
- Onion – 1
- Celery – 1 stick
Nutritional information
Per serving: 426 Kcal
Environmental Impact
Per serving:
155 grams CO2 equivalence - carbon footprint
228 litres - water footprint
This recipe’s environmental sustainability level is: Very high.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
First make the vegetable broth. Boil a carrot, an onion and a stick of celery chopped up into large pieces in a litre of water for half an hour in a covered pot.
While the broth is cooking, wash the tomatoes and cut them up into irregular pieces. Dice the stale bread.
Sauté the chopped onion in a frying pan for a few minutes with the extra virgin olive oil and a bit of chili.
Add the tomatoes, bread and garlic and cover it all with vegetable broth, adding salt and pepper to taste.
Cook, stirring now and then, until the mixture is the consistency of a soft, creamy mush.
Serve with a drizzle of extra virgin olive oil and a few fresh basil leaves.
The Chef’s Advice
To bring out the flavor of the tomatoes even more try adding a few drops of balsamic vinegar.
Nutritional Advice
Lycopene, a substance present in tomato skins and seeds, has anti-oxidant properties that can help in combating our bodies’ cell aging. Eat them fresh in the summer and conserve them in the winter in the form of puree, dried or in oil or salt, which is traditional in the Mediterranean.
Environmental Advice
Avoid food waste by considering your portion size.
Pappa al pomodoro is an anti-waste dish which allows you to use up stale bread in an easy, tasty recipe. A healthy and sustainable diet (being mindful of portion size) is a way of being careful with our global resources without compromising on taste.
