Around the World in 30 Soups: This month we're collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today's stop: Italy.
When I was growing up, if my mom was in a pinch to get dinner on the table fast, pappa al pomodoro — or Tuscan bread soup with plenty of tomatoes, olive oil, garlic, and basil — was her go-to. We always had stale bread to use up, which gives the soup both extra body and a soft, almost silky texture. It's a tasty and hearty lunch that also makes a good weeknight meal.
—Giada De Laurentiis, television host, restauranteur, and author of Giada's Italy: My Recipes for La Dolce Vita
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