2 lb of one day old Tuscan Bread
3 Lb of dry cannellini beans
4 ounces of tomato paste
3 Stalks of fresh celery
1 each yellow jumbo onion
2 each jumbo carrots
2 sprigs of rosemary
1/2 bunch of sage
1 each garlic glove
1/2 liter of extra virgin olive oil
1 can of peeled tomatoes
1.5 Gallon of water.

Cook bread soup "Pan cotto" with Italian "Cannellini" beans.


Clean and wash the onion, celery and carrots, cut them in a regular mirepoix, in a large casserole heat it up with some olive oil, add the mirepoix, slowly let the vegetables sweat in it. Boil the "cannellini" beans previously soaked overnight. As soon as the vegetable are tender; strain out of the boiling water the already cooked cannellini beans then added to the mirepoix into the casserole, let them braised together for about fifteen minutes, then add the tomato paste, and the chopped peeled can tomatoes, simmer for about ten minutes, then add the water and continuing simmerring, seasoned with sea salt and black pepper bring it to taste. Blend the soup with an immersion blender.At this point sliced evenly the one day old Tuscan bread and then toasted in hot oven until gold and crispy, brush the peeled garlic cloves on every sliced bread both sides , break them into pieces into the soup, let the bread soak in to it for few minutes, then with a help of a large whisk, smashed the bread until smooth. In a saucepan put the extra virgin olive oil, with the rest of the garlic, the sage and the rosemary warm it up the oil until it will the oil absorb the flavor and the aroma of the herbs and the garlic, then carefully strain out into the soup, stirred in until the oil will be incorporated, garnished with more cannellini beans.
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