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Pappa Al Pomodoro

This very traditional Italian soup gets a healthy makeover with white miso. It allows you to skip the cheese and aids in digestion of the more acidic tomatoes. A delicious solution when tomatoes are in season.

1 to 2 tablespoons extra virgin olive oil
2 to 3 cloves fresh garlic, finely minced
2 to 3 pounds vine-ripened tomatoes, diced (do not peel or seed)
4 to 5 cups spring or filtered water
1 whole carrot, unpeeled
Sea salt
1 small loaf whole-grain sourdough bread, coarsely crumbled
2 teaspoons sweet white miso
1 small bunch fresh basil, finely minced

Place the oil and the garlic in a soup pot over medium heat. As soon as the garlic begins to sizzle (do not let it burn), add the tomatoes and water. Bring to a boil and add the carrot, several pinches of salt and the bread. Stir well, cover and return to a boil. Reduce the heat to low and simmer until the bread is quite soft, 35 to 40 minutes. Remove the carrot from the pot and discard.

Remove a small amount of broth and use to dissolve the miso. Stir the miso mixture into the soup and simmer, uncovered, for 3 to 4 minutes to activate the enzymes in the miso. Stir in the basil and serve. Makes 4 to 5 servings.

Note: Adding the whole carrot to the soup will draw excess acid from the tomatoes into itself, making them easier to digest. A whole carrot can be added to any tomato soup or sauce to ease digestion.


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