This vegan, gluten-free Pappa al Pomodoro recipe is brought to you in partnership with my friends小北面包厂。一如往常的意见是100％的我自己。感谢您的支持，使这个网站的品牌和我的茶水汤可能！
我有广泛的写了我188bet金宝搏体育茶水间囤积倾向。正是因为这一原因和很多人一样,我always told Charlie I would be an excellent asset in an apocalypse.
这也是，我希望，给人们如何，已成为我们的现状浪费，再也无法忍受的升值。我也说我自己在这里。因为虽然我已经在过去的两年共同努力118bet金博宝app and limiting what waste ends up in landfill, I still don’t always do a good job of dusting off old cans in my well-stocked pantry or making sure whatever fresh food I buy doesn’t perish in my crisper drawer.
For my pantry recipe ideas, I’ve been constantly resorting to peasant food from various cultures. It’s one of my favorite tips for making your grocery bill more affordable, and certainly when fresh food is scarce. This is how I remembered the fabulous Tuscan tomato and bread soup recipe Pappa al Pomodoro.
There are plenty of incarnations of these simple ingredients: stale bread, tomatoes, onion and garlic. In southern Spain, it’ssalmorejo, which purees the bread right into the soup to create a gorgeous orange hue. In central Italy, they simmer chunks of it with canned tomatoes until the bread is soft and the whole soup is chunky and rustic and tastes like an Old World deconstructed bread bowl.
像许多农家菜，这PAPP-A的人番茄食谱只是味道更好，因为它坐落 - 一个完美的汤，以便为提前一周，当你在你的智慧结束，并不能处理要回火炉又是一顿。
To make this recipe both vegan AND gluten-free, I adapted the recipe froman Ina Garten classicusing小北面包厂白宽切片面包。Their loaves are not only gluten-free but egg-free as well–which is a hard thing to find in the grocery aisle–and certified as Glyphosate Residue Free by third-party testing so consumers don’t have to worry about this cancer-causing substance. We’ve been keeping an arsenal stocked and are on a constant mission to work our way through our excess bread!
Though the soup already is made up of half bread, don’t skip the crunchy crouton topping. And if you wanted to use any remaining toasted bread for dipping, well, I wouldn’t judge you one bit.
Gluten-Free Pappa al Pomodoro (Tuscan Bread and Tomato Soup)
- Olive oil
- 1中等胡萝卜finely diced
- ½fennel bulbfinely diced
- ½茶匙red pepper flakes
- 4杯diced Little Northern Bakehouse Wide Slice White Breadpreferably stale
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
In a blender or food processor, puree the tomatoes until smooth. Set aside. Alternatively, you can begin with canned diced tomatoes and skip this step, but the whole taste better!
In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over a medium flame. Add the onions, carrot and fennel. Sauté, stirring occasionally, until the vegetables are soft and beginning to brown, about 8 minutes. Stir in the garlic, salt, red pepper flakes and 2 ½ cups of the bread. Cook for two minutes more, until fragrant.
Carefully pour in the tomatoes and vegetable broth. Bring to boil over high heat, then reduce to medium-low and simmer until the soup has thickened slightly and the bread is completely soft, about 40 minutes.
Meanwhile, make the topping: toss the remaining bread with 2 tablespoons olive oil on the prepared sheet pan. Arrange in an even layer and toast in the oven until golden brown, about 20 minutes. Remove, season with salt, and set aside.
To serve, ladle the soup into bowls and divide the croutons between them. Garnish with basil and cheese, if using, and a generous drizzle of olive oil.