Pomodoro con Pane (Tomato with Bread Soup)


I think it’s safe to say, I have never ever thrown away a piece of bread … ever. Why would I, when there is always a use for even the last crusty chunk. I use it for stuffing, breadcrumbs and of course soups. This recipe takes full advantage of any bread you may have left in your pantry. The soup is thick and tasty and easy to prepare. The only requirement is the bread and olive oil must be of good quality and the sage, fresh.


  • 3/4 cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup fresh sage, chopped
  • 8 ounces stale bread (firm rustic type)
  • salt and pepper
  • 8 cups beef broth
  • 1 (28-ounce) can crushed tomatoes
  • Parmesan cheese, freshly grated
    1. Heat oil in large saucepan over medium heat. Add garlic and sage leaves, cook until sage is wilted and garlic begins to color.
    2. Slice bread into thin slices, add to oil and brown on both sides. Season with salt and pepper.
    3. Bring the broth to a boil in another saucepan. (I use a 2 quart glass measuring cup and microwave it because it’s easier to pour).
    4. Pour the crushed tomatoes right onto the bread slices.
    5. Now pour in the boiling broth.
    6. Reduce the heat, cover and simmer for 45 minutes.
    7. Top with freshly grated Parmesan cheese.
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