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Playing How to Make Pappa al Pomodoro (Bread & Tomato Soup) + Sausage & White Beans with Sage | Rachael Ray

"This is a very comforting meal," says Rach. It's two very simple Tuscan dishes—stale bread and tomato soup served alongside sausage and white beans with sage. They are inexpensive to make and both can be prepared ahead of time and reheated. Bonus: They get even better as they sit! 

For more easy Italian recipes from Rach, check out her Classic Minestrone and Tuscan Ragu with Pici


For the Pappa al Pomodoro:
  • About 3 cups (4 ounces) torn crusty stale bread, bite-sized pieces
  • 3 tablespoons EVOO, plus to pass at table for topping
  • 4 cloves garlic, chopped or grated
  • One 28-ounce can whole Italian tomatoes
  • 2 cups passata or tomato sauce
  • Salt and pepper or a pinch of red pepper flakes
  • 1 quart chicken or vegetable stock
  • A generous handful of basil leaves, torn, plus a few small leaves for garnish
  • Parmigiano-Reggiano cheese, freshly grated, to serve
For the Sausage and White Beans with Sage:
  • 3 tablespoons EVOO
  • 1 bulb fennel, cored and chopped
  • 1 onion, chopped
  • Salt and pepper
  • 4 cloves garlic, sliced
  • 1 pound sweet Italian sausage with fennel, cut from casings
  • ½ cup white wine
  • 2 small cans white beans (cannellini), drained
  • 12 leaves sage, stacked and thinly sliced, plus some for garnish
  • 1 cup beef or chicken bone stock or brodo or broth


Serves: 4


For the pappa al pomodoro, preheat oven to 350°F and toast bread until golden and fragrant.

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray 12-Inch Cast Iron Frying Pan

Rachael Ray

In a large deep skillet or a cast-iron enamel soup pot, heat EVOO, 3 turns of the pan or pot, over medium heat and stir in garlic 1 to 2 minutes, then add the tomatoes, hand-crushed as you go. Add passata and season with salt and pepper or red pepper. Add stock and basil, bring to a bubble and simmer 5 to 7 minutes. Add bread and allow it to soften and expand 10 to 12 minutes more. 

Serve in shallow bowls and top with grated cheese, more EVOO and basil. 

For the sausage and white beans, in deep skillet, heat 3 turns of the pan of EVOO over medium heat. Add fennel and onion, season with salt and pepper and soften 7 to 8 minutes. Add garlic and sausage and lightly brown and crumble the sausage. Add the white wine and let it absorb. Add beans, sage and stock and simmer on low until ready to serve. Garnish with reserved sage.