Pappa Al Pomodoro is a soup for everyone made with old bread and bursting with flavor. This soup is a great way to reduce waste and increase consciousness.
Before Covid-19 changed our world, many Americans were avidly anti-bread, following Paleo, Keto and gluten-free diets. Sheltering in place has brought out everyone’s inner baker. It’s as the old Moroccan saying goes, “By bread and salt, we are united.”
Traditional cuisines of all kinds have a history of transforming a simple, often stale, loaf of bread into a meal. Among them, skordalia, the bread-based garlicy Greek dip, Middle Eastern fattoush — salad supplemented by stale pitas, and today’s recipe — pappa al pomodoro, Tuscan bread and tomato soup. As it cooks, the bread coalesces with the tomato goodness, enriching the soup and imparting a velvety texture.
Some celebrity chefs have recipes for pappa al pomodoro, one of which takes the better part of two hours. I’m sure it’s lovely, but what makes this soup a winner is its something-from-almost-nothing appeal. It’s a dish born of frugality and expedience.
Making a batch of this soup increases consciousness, reduces waste, and you get a quick, cheap meal out of it, too. It uses old bread in a new way, resulting in a dish that soothes and nourishes at a time we need it most.
Even as we practice social distancing, this is a soup for everyone By bread and salt, we are all indeed united.
Pappa al Pomodoro
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