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Pappa al Pomodoro
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This recipe for the classic Florentine bread soup should be reserved for tomatoes at the height of the season.
Ingredients
- 3/4 cup thinly sliced leeks, white parts only
- 4 pounds ripe tomatoes (6 to 8 large)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic (2 teaspoons), finely chopped
- 2 1/2 cups cubed peasant bread, crust removed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 20 leaves fresh basil, torn into pieces
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 157 % Daily Value *
- Total Fat: 8 g 12.25%
- Saturated Fat: 1 g 5.45%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 317 mg 13.21%
- Calcium: 59 mg 5.86%
- Potassium: 1113 mg 31.79%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.86%
- Zinc: 0 mg 0%
- Total Carbohydrate: 21 g %
- Dietary Fiber: 6 g 23.23%
- Sugar: 13 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 81.15%
- Vitamin C 107.55%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables4
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total3 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
