Pancotto with Beans – A Hearty Italian Soup
Pancotto con i fagioli is a traditional Italian soup that brings together the comforting essence of rustic bread and hearty beans, simmered in a fragrant vegetable broth. This dish, perfect for chilly days, offers the perfect balance of flavors, with tender vegetables, aromatic herbs, and the richness of olive oil. Whether you are looking to warm up your soul or enjoy a healthy, filling meal, this Pancotto with Beans is sure to delight!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bread (stale) | 200g |
| Pre-cooked borlotti beans | 350g |
| Onion | 1 |
| Fresh chili pepper | ยฝ |
| Garlic | 1 clove |
| Celery stalks | 2 |
| Carrot | 1 |
| Ripe tomatoes | 1 |
| Fresh parsley | 1 handful |
| Rosemary | 1 sprig |
| Extra virgin olive oil | 3 tablespoons |
| Salt (to taste) | As needed |
| Ground black pepper | As needed |
| Vegetable broth | 2 liters |
Instructions
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Prepare the Vegetables: Begin by cleaning and washing the onion, celery, carrot, and tomato. Dice them into small pieces, ensuring that each ingredient is evenly chopped.
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Sautรฉ the Base: In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped chili pepper, onion, celery, and carrot to the pot. Sautรฉ these vegetables, stirring occasionally, until they soften and release their aromas. Next, crush the garlic clove and add it to the pot, along with the borlotti beans that have been drained of their liquid.
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Simmer the Soup: Pour the vegetable broth into the pot, ensuring it covers the vegetables and beans. Add salt and pepper to taste, and stir everything to combine. Cover the pot and let the mixture cook over low heat for about 15 to 20 minutes. If necessary, add more broth to ensure the vegetables are submerged.
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Prepare the Bread: While the soup is simmering, cut the stale bread into cubes. Once the vegetables and beans have softened, add the bread cubes to the pot. Stir gently to combine the bread with the rest of the ingredients. The bread will begin to soak up the flavorful broth and soften.
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Cook Until Tender: Add enough broth to ensure the ingredients are fully submerged, then let the soup cook, covered, for another 15 to 20 minutes over low heat. During this time, the bread will break down and blend with the soup, creating a thick, creamy consistency.
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Finish and Serve: Once the bread has softened completely and the soup has reached your desired consistency, adjust the seasoning by adding more salt and pepper if needed. Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve hot and enjoy the rustic flavors of this hearty Italian dish.
Tips for Success:
- If you want to enhance the flavors, you can add a sprig of rosemary during the simmering process and remove it before serving.
- This dish is perfect for using up stale bread, so donโt hesitate to use what you have left over in your kitchen.
- If you prefer a spicier kick, feel free to add more chili or even a dash of red pepper flakes.
- To make the soup extra creamy, you can mash the beans slightly with a spoon before adding the bread.
Serving Suggestions: Pancotto with Beans can be served as a standalone dish or paired with a simple salad for a complete meal. For added richness, drizzle a little more extra virgin olive oil over the soup before serving.
This hearty soup is not only delicious but also embodies the philosophy of “cucina povera” โ simple, wholesome food that nourishes the body and soul. Enjoy the traditional flavors of Italy in your own home with this easy-to-make recipe.
