(by Wellness Chef Doug Cordier)
This article first appeared in my friend George Diamond’s blog.
Think and GET THIN….by George Diamond

Zuppa di pane   Zuppa di pane


WELLNESS COOKING should be just that, “cooking to be well”, but so many times when we see “wellness recipes’ we’re reminded of some diet we had to be on to loose weight in the past. Wellness cooking doesn’t have be about preparing boring foods that we know are good for us but just don’t taste that great. The following recipe is a Wellness Cooking Recipe that provides both great taste and balance between carbohydrates, protein, and fat, plus VERY low calories! You could even prepare this dish with GLUTEN-FREE bread.

As a classic Italian cook, I believe in the philosophy of reducing a recipe to the lease number of fresh ingredients. For this reason, one of my favorite dishes to prepare is BREAD SOUP. The recipe that follows is called PAPPA ALA POMADORO. In this case the word PAPPA has nothing to do with His Holiness the Pope, or your grand dad. Instead it has it’s origin in the word PAP, which means baby food.

Another reason why I love doing this dish is, people can watch you create it in just a couple of minutes………I finish it off by anointing each serving with a special high grade olive oil and a dusting of parmesan cheese. Then I sit back and watch their expressions. They oooooh and aaaaah and just can’t believe something this luscious can be so simple and fast So, now you can do the same with your friends and family, and spread the word about the simplicity of authentic Italian cusine……..true WELLNESS food.

Zuppa di pane (pappa ala pomadoro)
Classic Tuscan Bread, tomato/basil soup

1 ½ cup red onion (chopped)
1 large can crushed tomatoes (2 lbs fresh finely chopped)
1 1/2 handfulls of stale Italian bread (about 2 cups)
2 cups water
1 cup torn fresh basil leaves
6 Tbs good extra virgin olive oil (divided)
¼ cup grated quality parmesan cheese
1 large toe garlic (thinly sliced)
Sea salt & freshly ground pepper

1. In large sauté pan heat 3 tbs oil, cook garlic for 1/2 minute (do not brown)
2. Add onions and sauté for 3 minutes
3. Add tomatoes, cook for 5 minutes until they start to break down
4. Tear bread into chunks and add to liquids
5. Add water, cook mixture until it bread breaks down…
6. When soup is the right consistency, add salt, pepper,
7. Tear up basil leaves and mix into soup. Transfer to bowls, anoint each with olive oil and parmesan cheese.

Buon Appetito!

About the Author Wellness Chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years, plus leading culinary tours to their villa in Tuscany. For more foodie thoughts and recipes, try

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