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low sodium tuscan tomato soup with stale bread no salt added healthy vegan gluten free pappa al pomodoro recipe

Pappa Al Pomodoro (Low Sodium, Vegan)

The Herbeevore
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. Vegan and low sodium.
5 from 2 votes
Cook Time 50 mins
Total Time 50 mins
Course Soup
Cuisine Italian
Servings 8 servings
Calories 343 kcal



  • 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.


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Calories: 343kcalCarbohydrates: 51gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 503mgPotassium: 398mgFiber: 6gSugar: 9gVitamin A: 5580IUVitamin C: 7mgCalcium: 160mgIron: 4mg
Keyword low sodium tuscan tomato soup, pappa al pomodoro gluten free, pappa al pomodoro low sodium, tomato soup with stale bread, vegan pappa al pomodoro recipe
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