Zuppa Di Pane is a traditional Italian dish, perfect for cold days. Made with stale bread, cannellini beans, prosciutto crudo, vegetables, and drizzled with olive oil, this soup is rich in flavors and aromas. The beans are slowly softened in a pot, while the vegetables are sautéed with prosciutto, onion, garlic, and parsley. Once ready, the beans are pureed and added to the vegetables. The soup is then poured over thin slices of bread, which absorb the liquid and become soft. Finally, the soup is drizzled with a swirl of olive oil. A delicious and comforting dish, perfect for warming up during winter.
Bread Soup
Ingredients
- 400 G Bread Stale Bread
- 250 G Beans Cannellini Beans
- 50 G Ham Prosciutto Crudo
- 1/2 Onion Onion
- 2 Cloves Garlic Garlic
- 1 Carrot Carrot
- 1 Stalk Celery Celery
- 1 Bunch Parsley Parsley
- 1/2 Cabbage Savoy Cabbage
- 1 Bunch Swiss Chard Swiss Chard
- 2 Potatoes Potatoes
- 2 Tbsp Tomato Paste Tomato Paste
- Olive Oil Olive Oil
- Salt Salt
- Pepper Pepper
Instructions
- Soak the beans overnight.
- Drain them, put them in a pot, cover them with cold water and bring to a very slow boil.
- In another pot, heat four tablespoons of oil and flavor with ham, onion, garlic, celery, carrot, and chopped parsley.
- When they have taken on color, add the shredded cabbage, chopped chard, and diced potatoes.
- Adjust salt, pepper, add two tablespoons of tomato paste, two ladles of the bean water, cover and cook over moderate heat.
- As soon as the beans are ready, pass them through a food mill, pour them into the pot of vegetables, mix and let it simmer a little longer.
- Distribute the thinly sliced bread in a soup tureen, pour the hot soup over it and let it rest in the heat for about 20 minutes so that the bread absorbs most of the liquid.
- Season with a drizzle of olive oil.
Notes
Add some grated cheese and chili flakes for an extra kick of flavor.
