Pappa al Pomodoro Soup, Zucchini & Feta Tart

Pappa al Pomodoro Soup. I found this soup recipe in the September issue of InStyle magazine. The recipe is from I Sodi Restaurant in New York. The chef is Rita Sodi and both my husband and I both enjoyed this soup. It was not heavy and the bread just added a comfy texture.

Serves 6
3 tbsp. olive oil
3 large garlic cloves, minced (I did not add garlic)
1/3 cup chopped basil
2 tbsp chopped fresh sage
1 1/4 lb. ripe, peeled, seeded tomatoes, chopped (about 5 medium)
3 slices day-old white peasant bread, cut into 1/2-inch cubes
3 cups water
Olive oil and basil leaves for garnish

Heat olive oil in a saucepan over medium heat. Add garlic, basil and sage and cook for 2 minutes or until garlic begins to brown. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Add bread and water. Return to boil and reduce heat. Stir, breaking up bread with back oa a wood spoon. Let soup simmer for 5 minutes. Season with salt and pepper to taste. Ladle into bowls, drizzle with additional olive oil and garnish with basil leaves.

Also made a Zucchini and Feta Tart from the Closet Cooking blog. There are a lot of really good recipes on this blog. The tart was made with puff pastry, which I love. And the finished product was so pretty! I will make this recipe again and again.