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GreenJinn's Gourmet Guide

by Camilla P.

March 25, 2024


Welcome back to the second recipe in our new series, GreenJinn's Gourmet Guide!

At GreenJinn we're really lucky to have an international team of FOODIES 🌎🤤

We love sharing recipes and we thought why not share them with you too!

In case you missed it last time, this month's recipes are from ITALY 🇮🇹

The second recipe we have is a main called PAPPA AL POMODORO 🍅 It's a traditional Tuscan soup dish!

Check out the recipe below 👇

Cooking time: 40 min
Difficulty: Medium
Servings: 2


  • - 500g tomatoes
  • - 1 carrot
  • - 1 celery
  • - Ricotta cheese
  • - Vegetable granular broth
  • - Wholemeal bread
  • - 5g basil
  • - Shallots
  • - Garlic


  • 1. Peel and finely chop shallots, carrot and celery
  • 2. Sauté with 2-3 tbsp of oil in a skillet over medium heat for 3-4 minutes, stirring often
  • 3. Add the cherry tomatoes, a few basil leaves, 250ml water, a pinch of salt and sugar. Cover with a lid, bring to a gentle simmer and cook for about 15 minutes
  • 4. Cut some bread into small cubes and then cut another piece of bread into diagonal slices
  • 5. Transfer the cubes to the pan with the cherry tomatoes and continue cooking with the lid on for about 5-7 minutes, stirring occasionally
  • 6. Take the slices of bread that you have cut diagonally and toast them in the toaster oven or pan with a drizzle of oil for 5-6 minutes, turning them halfway through cooking
  • 7. Pour a drizzle of oil over the cherry tomatoes and bread cubes and whisk until you have a somewhat rustic consistency (TIP: to adjust the consistency, add more hot water)
  • 8. Separately, season the ricotta cheese with a drizzle of oil and a pinch of salt
  • 9. Serve the Pappa al Pomodoro warm in soup plates or bowls, garnish it with the ricotta and basil and add a drizzle of oil and accompany with toasted bread.