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Tuscan Pappa Al Pomodoro (Tomato And Bread Soup) Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Pinch red pepper flakes
- 2 medium cloves garlic, thinly sliced
- 1/2 medium onion, minced (about 1/2 cup)
- 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices
- 2 sprigs fresh basil, plus torn leaves for serving
- 1/3 pound (about 6 ounces) fresh or stale rustic bread, torn or cut into 1-inch chunks (see notes)
- 2 cups warm quick and easy vegetable stock, plus more as needed (see notes)
- Kosher salt and freshly ground black pepper
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