Pappa Al Pomodoro

Pappan Al Pomodoro requires approximately 45 minutes from start to finish. This main course has 1286 calories, 53g of protein, and 82g of fat per serving. This recipe serves 4 and costs $4.9 per serving. 3 people have made this recipe and would make it again. If you have olive oil, garlic cloves, basil leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. Overall, this recipe earns an awesome spoonacular score of 93%. Similar recipes include Pappan Al Pomodoro, Pappan al Pomodoro, and Pappan al Pomodoro.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

250 ml olive oil

3 garlic cloves, crushed

3 leeks, finely chopped

1 liter meat stock (made with beef and chicken)

2 liters puréed canned Italian tomatoes

500 grams day-old country bread (preferably unsalted), thickly sliced

Generous handful basil leaves, torn

Sea salt and freshly ground black pepper

Extra virgin olive oil to drizzle

Equipment:

pot

wooden spoon

whisk

bowl

ladle

Cooking instruction summary:

Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown. Stir in the stock and pured tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning. Ladle into bowls, drizzle with extra virgin olive oil and serve.

 

Step by step:


1. Warm the olive oil and garlic in a medium cooking pot. When the garlic has coloured slightly, add the leeks.

2. Saute over a low heat for 20 minutes, adding water as necessary to keep the vegetables from turning brown.

3. Stir in the stock and pured tomatoes and bring to the boil, then reduce the heat and simmer gently for 20 minutes.

4. Turn off the heat and add the bread, pushing it into the liquid with a wooden spoon.

5. Stir in the torn basil leaves and season to taste with salt and pepper. Leave to rest for 30 minutes.

6. Now whisk the soup energetically until it has a porridge-like consistency. Taste and adjust the seasoning.

7. Ladle into bowls, drizzle with extra virgin olive oil and serve.


Nutrition Information:

Quickview
1285 Calories
52g Protein
82g Total Fat
89g Carbs
86% Health Score
Limit These
Calories
1285k
64%

Fat
82g
126%

  Saturated Fat
11g
73%

Carbohydrates
89g
30%

  Sugar
22g
25%

Cholesterol
101mg
34%

Sodium
815mg
35%

Get Enough Of These
Protein
52g
105%

Vitamin B3
26mg
134%

Selenium
87µg
125%

Manganese
2mg
123%

Vitamin K
122µg
117%

Vitamin A
5354IU
107%

Vitamin C
79mg
96%

Vitamin B6
1mg
96%

Vitamin E
14mg
94%

Phosphorus
641mg
64%

Potassium
2080mg
59%

Folate
230µg
58%

Vitamin B1
0.85mg
56%

Fiber
12g
49%

Iron
8mg
46%

Magnesium
167mg
42%

Vitamin B5
3mg
38%

Vitamin B2
0.59mg
35%

Copper
0.61mg
31%

Calcium
259mg
26%

Zinc
3mg
21%

Vitamin B12
0.32µg
5%

Vitamin D
0.16µg
1%

covered percent of daily need
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