Pappa

Pappa al pomodoro is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. The bread is usually stale or leftover. A basic preparation of pappa al pomodoro involves lightly frying the garlic in oil, before briefly cooking it in a soup with the tomatoes, bread, and basil. The dish is sometimes served hot, and at other times at room temperature or chilled. A rule upheld as a Tuscan tradition in Italy is that cheese must not be added within or on top of the dish. Pappa al pomodoro originated with the Tuscan tenant farmer as a way to use their meagre supply of tomatoes. Stale bread was used because it was the only type available in rural areas, where communal ovens were lit once per week to bake the week's bread supply.

Description: Wikipedia — Pappa al pomodoro, CC BY-SA 4.0