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

• 1/2 lb cauliflower (florets only)
• 2 ounces pancetta (optional)
• 1/2 medium onion
• 1/4 lb carrots
• 1/4 lb celery
• 1/2 lb potatoes
• 1/4 lb fresh zucchini
• 1/4 lb white beans
• 1/2 lb of red, ripe tomatoes
• 1/2 cup extra virgin olive oil
• 1 lb of crusty day old bread
• 2 garlic cloves
• pinch of thyme
• marjoram
• pinch of red pepper
• sage leaf

Directions