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Tuscan pappa al pomodoro tomato soup

Tuscan pappa al pomodoro tomato soup

Preparation time: Between 30 and 60 Minuti

Nutritional information: 417 kcal / per serving

Course: First course

Seasonal dish: Summer

Enviromental Impact: Very low (0.155kg CO2 eq)

The ideal dish to learn about traditional Tuscan food with its use of stale bread, reducing food waste and enjoying the benefits of tomatoes.

Ingredients for 4 portions

  • Stale bread 300 g
  • Ripe tomatoes 500 g
  • Vegetable stock 1 litre
  • Onion 1
  • Extra virgin olive oil 4 tbsp
  • Garlic 2 cloves
  • Fresh basil to taste
  • Salt to taste
  • Chili to taste
  • Carrot 1
  • Onion 1
  • Celery 1 stick

Preparation

1.

First make the vegetable broth. Boil a carrot, an onion and a stick of celery chopped up into large pieces in a litre of water for half an hour in a covered pot.
2.

While the broth is cooking, wash the tomatoes and cut them up into irregular pieces. Dice the stale bread.
3.

Sauté the chopped onion in a frying pan for a few minutes with the extra virgin olive oil and a bit of chili.
4.

Add the tomatoes, bread and garlic and cover it all with vegetable broth, adding salt and pepper to taste.
5.

Cook, stirring now and then, until the mixture is the consistency of a soft, creamy mush.
6.

Serve with a drizzle of extra virgin olive oil and a few fresh basil leaves.

Enviromental Impact

Very low

Details

Per serving:

0.155kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.