Italia a Tavola- Bread Soup

Minestra di Pane

Bread soup

Ingredients for 4 servings

28 oz of fresh beans red or Borlotti or 14 oz of dry beans

(Previously boiled-keep the water)

14 oz. Pomodori maturi o “pelati”

2oz of Pancetta (or bacon) cubed

¼ of a medium curly cabbage

1 bundle of Lacinato Kale

1 Celery Stalk

1 Onion

¼ cup of parsley

1 Garlic clove

¼ of a chili pepper

4 thick slices of Ciabatta bread

Olive Oil

Salt, Pepper

Chop the celery, onion, parsley, garlic and chili pepper and stir fry in a large pot with 4 TbS of oil, and the pancetta. When the onion turns golden add the pealed and chopped tomatoes, salt, pepper and cook at slow heat for 10 minutes.

Pass half of the beans through a sieve (or blender) and put all of the beans in the pot with the veggies,  cover everything with 2 liters of the beans cooking water and cover with the lid. When the water start boiling add the cabbage and Kale cut in small strips. 

Cook everything at low heat for at least 1 hour, or until the kale is tender.  Serve hot on tasted bread rubbed with garlic, garnished with raw olive oil. Serve without cheese.