Week 2 of me being left home alone by Mr. Mango– loneliness is setting in (poor me), but the house is close to sparkling clean (oh, the joy of not having to pick up after an extra person 😉 ) We both like to cook and usually split the cooking duties, although I usually end up doing the cleaning.
The day after Christmas, as I was sitting home alone, I decided to cook up one of the recipes on this month’s to-cook list: Barefoot Contessa’s Pappa Al Pomidoro. Pappa Al Pomidoro is a country Tuscan bread soup. I was mega-excited to try out this recipe since I’ve been on a bit of a soup kick the past few months as evidenced by the Roasted Butternut Squash Soup, Mexican Chicken Soup, Turkey and White Bean Chili, Ranchero Beef Stew, and Hungarian Beef & Potato Soup that I’ve made and posted about. I figured a soup would keep me warm & cozy in my husband’s absence. I won’t go so far as to say that I cuddled with the soup though. that would just be crazy.
The Pappa Al Pomidoro is comprised mostly of veggies, tomatoes, and bread. The bread dissolves as the soup cooks and the result is a broth that is thickened by the bread bits. (maybe not the most low-carb diet friendly soup!) I made the Pappa Al Pomidoro recipe without the pancetta in the topping and it was still super delicious and the perfect soup for a cold December evening. I loved the touch of the toasted bread and basil on top, it added a different texture and more intense basil flavor.
This delish recipe was selected by Natalie at Burned Bits, who has a wicked cute blog so be sure to stop by and check it out. Check out the recipe after the jump.