Pappa al Pomodoro
recipe

A delicious Italian tomato soup perfect for warming up on cold winter days. This soup is thickened with bread, making it both light and filling.
Preparation Time: 40 minutes
Serving Size: 4 servings

Ingredients:

- 2 onions
- 2 tablespoons olive oil
- 800 g crushed tomatoes (canned)
- 4 dl water
- 1 dl white wine
- 1 beef bouillon cube
- Salt and black pepper to taste
- 4 slices of bread (such as baguette or ciabatta)
- A handful of fresh basil leaves
- Grated Parmesan cheese

Instructions:

1. Chop the onions and sauté them in olive oil in a pot until soft.
2. Add the crushed tomatoes, water, and white wine to the pot. Mix well.
3. Crumble the bouillon cube into the mixture and season with salt and black pepper to taste.
4. Let the soup simmer gently for about 20 minutes.
5. Tear the bread slices into pieces and stir them into the hot soup.
6. Chop the basil leaves and sprinkle them over the soup.
7. Grate Parmesan cheese over each serving before serving.

Nutritional Information (per serving):

- Energy: 280 kcal
- Protein: 8 g
- Carbohydrates: 40 g
- Fat: 10 g
- Fiber: 5 g

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