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Pappa al Pomodoro

Pappa al Pomodoro

Pappa al Pomodoro is :

dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 26 %


1 cup

1 cup

3 cups

ciabatta bread
1/2 cup

dry red wine
1 - 1/2 cups

fennel bulb
4 cloves

6 servings

olive oil
2 cups

56 oz

plum tomatoes
6 servings

salt and pepper
4 cups

vegetable stock


  1. Heat the oil in a large stockpot over medium heat.

  2. Add the onions, carrots, fennel and garlic and cook over medium-low heat for 10 minutes, until tender.

  3. Add ciabatta cubes and cook for 5 more minutes.

  4. Add tomatoes along with vegetable stock, red wine, basil, 1 Tb salt, and 1½ tsp pepper. Bring soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.Meanwhile preheat oven to 375 degrees F.

  5. Place ciabatta on a large sheet pan and drizzle with olive oil and sprinkle with salt and pepper; toss well. Cook, stirring occasionally, for 20-25 minutes, until crisp.Beat with whisk to break up bread or use immersion blender to desired consistency. Taste for seasonings.

  6. Serve hot with croutons.

Wine Pairing :