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.
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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