This Pappa Al Pomodoro, or Tomato Soup with Stale Bread, is a great recipe to use that dried out loaf on your counter. Creamy, rich, herby, and hearty. A great soup to make with canned tomatoes and bread.
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Another hit on the homestead, we love this soup!! It’s a bit of a riff on our favorite Low Sodium 5 Ingredient Tomato Sauce, which we make weekly (not even kidding) on top of fresh pastas, butternut squash, or mushroom ravioli. Add your favorite crusty dried out bread, and you have a fantastic soup that is great for a cozy night in.
We always have a loaf of bread on the counter (I make my easy no knead bread weekly!), so this is a great recipe to use when it’s a bit past it’s prime. This tomato soup with stale bread also features my favorite pantry staples: canned tomatoes! I always keep some on hand, so when I have extra bread this soup is my go-to lunch for the week.
This Vegan Pappa Al Pomodoro Recipe Is:
- Bright
- Fresh
- Creamy
- Loaded with Vegetables
- Flavorful
- Comforting
- A Great Recipe for Stale Bread
- Vegan, Vegetarian, and can be Gluten Free (if using GF bread!)
Recipes with Stale Bread for a No-Waste Meal!
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This pappa al pomodoro soup is the perfect recipe to repurpose something you may be tempted to throw out. Instead of tossing stale bread in the compost or garbage, you can repurpose it into a delicious and flavorful dinner. I’m all about saving anything I can from my kitchen, and this soupis a great way to avoid letting leftovers go to waste!
What’s In This Italian Tomato Soup with Stale Bread Recipe?
- Garlic, Onions, Carrots, Celery, Spinach, Basil – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Leftover Crusty Bread, cubed
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- White Wine
- Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
Grow Fresh Basil in Your Kitchen All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time. I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
How Do I Make This Soup?
- In a large stock pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 minutes until soft. Then add the carrots and celery, and sauté for 10 more minutes.
- Add the cubed bread to the pot, and sauté for an additional 5 minutes until bread begins to brown.
- To the Soup pot, add the tomatoes, spinach, vegetable stock, white wine and remainder of spices to the pot and bring to a boil. Simmer uncovered for 45 minutes. Whisk the soup roughly for a few minutes (or pulse with an immersion blender for a few seconds) and enjoy with a drizzle of olive oil before serving.
Get the Same Ingredients for this Low Sodium Pappa Al Pomodoro Recipe
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
As always, if you make this vegan and gluten free pappa al pomodoro recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Pappa Al Pomodoro (Low Sodium, Vegan)
Ingredients
- 1/4 cup olive oil
- 2 sweet onion medium, diced
- 6 cloves garlic minced
- 4 carrots peeled and sliced
- 4 stalks celery diced
- 3 cups cubed bread use gluten free if desired
- 2 14-ounce cans No-Salt-Added Diced Tomatoes
- 1 cup fresh spinach
- 4 cups No-Salt-Added Vegetable Stock
- 1/2 cup good white wine
- 1 tsp dried basil
- Crushed Red Pepper Flakes a pinch
- 1/4 cup fresh basil julienned
- freshly ground Tellicherry Black Pepper to taste
Instructions
- In a large stock pot, heat the olive oil over low heat. Add the onion, garlic and sauté for 5 minutes until soft. Add the carrots and celery, and sauté for 10 more minutes.
- Add the cubed bread to the pot, and sauté for an additional 5 minutes until bread begins to brown.
- To the Soup pot, add the tomatoes, spinach, vegetable stock, white wine and remainder of spices to the pot and bring to a boil. Simmer uncovered for 45 minutes.
- Whisk the soup roughly for a few minutes (or pulse with an immersion blender for a few seconds) and enjoy with a drizzle of olive oil and extra fresh basil before serving.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!
Mmmm tomato is one of my favourites and this looks amazing!