Pancotto with Beans

Pancotto with beans is a simple and rustic dish from the Italian tradition. Here’s how to prepare it:

Ingredients

• Stale bread
• Dried or canned cannellini beans
• Garlic
• Rosemary
• Extra virgin olive oil
• Salt
• Chili pepper (optional)
• Vegetable broth or water

Preparation

1. If using dried beans, soak them overnight and then boil them until tender. If using canned beans, drain and rinse them.
2. In a large pot, sauté a clove of garlic with a drizzle of extra virgin olive oil and a sprig of rosemary. If you like, you can also add some chili pepper.
3. Add the beans and let them flavor for a few minutes.
4. Remove the garlic and rosemary, and add the stale bread cut into small pieces.
5. Cover with vegetable broth or water, adjust the salt and let it cook over low heat until the bread has absorbed the liquid and the soup has reached the desired consistency.
6. Serve hot with a fresh drizzle of extra virgin olive oil.

Pancotto with beans is a rich and nutritious dish, ideal for winter days. Each Italian region has its variants, some add vegetables such as cabbage or carrots, while others emphasize the quality of the bread, which can vary from one area to another. If you want to give it an extra touch of Italianity, don’t forget a good drizzle of raw, high-quality extra virgin olive oil to cream the dish before serving!