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

Name: Pane Cotto copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 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

de maria liberati

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Fácil y Rápido

Italian

Ingredientes

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

Direcciones

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.
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.
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.