Rachael Rays Papa Al Pomodoro Stale Bread Soup Recipes
PAPA AL POMODORO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a medium soup pot over medium heat. Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion. Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper. Add stock and raise heat to make the soup bubble. Reduce heat to simmer and add bread and beans. Stir soup as it simmers until it thickens to a stew-like consistency. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions. Torn basil is an optional garnish.
RACHAEL RAY'S PAPA AL POMODORO - STALE BREAD SOUP
Make and share this Rachael Ray's Papa Al Pomodoro - Stale Bread Soup recipe from Food.com.
Provided by Punky Julster
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a medium soup pot over medium heat.
- Add 3 tablespoons extra-virgin olive oil, garlic and 3/4 of the onion.
- Cook 7 to 8 minutes, then add tomatoes and crushed tomatoes and season with salt and pepper.
- Add stock and raise heat to make the soup bubble.
- Reduce heat to simmer and add bread and beans.
- Stir soup as it simmers until it thickens to a stew-like consistency.
- Turn off heat, adjust seasonings and ladle into shallow bowls.
- Top with grated cheese, an additional drizzle of extra-virgin olive oil and a spoonful of reserved finely chopped raw onions.
- Torn basil is an optional garnish.
Nutrition Facts : Calories 653.9, Fat 18, SaturatedFat 4.4, Cholesterol 14.4, Sodium 1419.2, Carbohydrate 96, Fiber 15.7, Sugar 17.8, Protein 30.8
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