Pane Cotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe

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  1. Soak white beans overnight. Cook them in 8 cups boiling water with 1 tblsp olive oil, garlic cloves, sage leaf, cook till beans are tender but still al dente.
  2. Wash remaining veggies and peel and cut into large cubes. In a large frying pan, place in pancetta and onion chopped finely. add in chopped veggies and saute for 10 minutes. Add in tomatoes that have been seeded and cut and lastly add in white beans with cooking water. Cook till veggies are tender.
  3. Cut bread into large cubes. Place under broiler til golden. Place soup in large soup pot and place in bread. Let sit for an hour. reheat to medium heat and serve boiling hot.


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