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● Pappa al Pomodoro

26 ounces chopped tomatoes
2 large tomatoes, skin removed, seeded, and chopped
6 cups chicken broth
4 cloves garlic, minced
8 sprigs basil, leaves only
1/2 cup extra-virgin olive oil, divided
salt and freshly ground pepper
1 loaf stale ciabatta, or substitute toasted ciabatta, torn into
chunks

In a large pot over high heat, combine all of the tomatoes, the chicken broth, garlic, olive oil and basil. Bring to a light boil and stir well to combine. Lower the heat and continue to cook, stirring often, until the soup has thickened, about 30 minutes. Add the bread to the soup and continue to cook, stirring to break up the bread slightly, allowing the bread to absorb the tomato flavor, about 10 minutes. To serve, ladle the soup into 6 individual bowls and drizzle each with the remaining olive oil. ● Serves 6

Wine Suggestion, Generous Full-Bodied red

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