Pane Cotto with Tomato and Beans

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 can (14 oz/400g) cannellini beans, drained and rinsed 1 can (14 oz/400g) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of crusty bread, toasted 4 slices of crusty bread, toasted
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Pour in the vegetable broth and diced tomatoes, including their juices. Stir in the cannellini beans, dried oregano, and dried basil. Season with salt and pepper to taste.
3. 3.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
4. 4.
   While the stew is simmering, toast the slices of crusty bread until they become golden and crispy.
5. 5.
   To serve, place a slice of toasted bread in each bowl and ladle the hot stew over it. Garnish with fresh basil leaves.
6. 6.
   Enjoy the Pane Cotto while it's still warm and the flavors are at their best.

Treat your ingredients with care...

• Bread — Choose a crusty bread with a dense texture, such as ciabatta or sourdough, as it will hold up well when soaked in the stew.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the stew while it simmers.
• Customize the stew by adding vegetables like carrots, celery, or bell peppers for extra texture and flavor.
• If you prefer a thicker stew, you can mash some of the beans with a fork before adding them to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Pane Cotto with a drizzle of extra virgin olive oil and a sprinkle of grated Parmesan cheese for an extra touch of indulgence.

Serving advice

Serve the Pane Cotto in individual bowls, making sure to place a slice of toasted bread at the bottom of each bowl. This allows the bread to soak up the flavorful broth, creating a delightful combination of textures. Garnish with fresh basil leaves for a pop of color and freshness.

Presentation advice

When presenting the Pane Cotto, ensure that the stew is generously ladled over the toasted bread, allowing it to peek through the surface. This showcases the unique element of the dish and entices the senses. Serve it with a rustic spoon and let the vibrant colors of the stew shine through.