Laura's Vegan Table


  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 24 ounce bottle of strained tomatoes
  • 1 cup vegetable stock
  • 1 teaspoon salt (use less if the tomatoes or stock have more salt)
  • 1 teaspoon dried basil
  • 3-4 cups stale bread cut into 1 inch pieces
  • 1 cup cooked white beans
  • vegan parmesan for sprinkling
  • fresh basil leaves for garnish

Pappa al Pomodoro is a hearty Tuscan bread soup. It’s made with stale bread, tomato sauce and garlic. I added some white beans to give it some extra protein. It’s a healthy, inexpensive comfort food that makes a quick and delicious family meal.


Heat the olive oil in a stockpot on medium heat. Saute until lightly browned. Slowly pour in the strained tomatoes and stir. Add in the vegetable stock and salt, and bring to a simmer for a few minutes. Add in the dried basil and stir. Next, add in your bread pieces. You may not need all the bread. Add so that there is still enough liquid to keep the bread soft. Break up the bread pieces with a wooden spoon to incorporate them into the sauce. Add in the white beans and stir to combine. Then remove from heat, ladle soup into bowls; sprinkle with grated vegan parmesan and top with a few fresh basil leaves for garnish. Serve hot or warm.