1/2 cup extra-virgin olive oil
1 leek, white part only, washed well and chopped
1/4 cup chopped red onion
6 gloves garlic
1 cup white wine
1/2 cup fresh basil cut into strips
1/2 pounds ripe tomatoes, peeled, chopped and seeded (if you have time)
1/2 cup of water
1/2 cup of cubed day-old bread
Salt and fresh ground black pepper, to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese
How to make the Pappa al Pomodoro:
This is an extremely thick soup. You can add more water to make the dish soupier if you like.
Place 1/2 cup of the olive oil, the leek, onion, and garlic in a large pot and heat over medium. When the mixture starts to color, add the wine after 6 to 7 minutes and reduce it entirely for about 5 minutes. Reduce the heat to low and cap 1/4 cup of the basil, the tomatoes, and the water—Cook for 15 minutes. Add the bread, and occasionally stir for 20 minutes. Add salt and pepper, and cook for another 10 minutes. Then add the remaining 1/4 cup of basil, and cook for a final 10 minutes. The Pappa al Pomodoro soup is ready. It will be very thick. Pour the pappa al Pomodoro into individual bowls and top each serving with a tablespoon of the remaining olive oil and two tablespoons of the cheese.
Regional recipe from Tuscany