Pancotto con i Fagioli

Method

1. Prepare a soffritto: in a pot, heat olive oil and add sliced garlic and fresh chili (remove seeds for less heat). Fry for a few seconds.
2. Add chopped celery, carrot, and onion. Sauté for about 10 minutes, stirring often.
3. Add a sprig of rosemary.
4. Add the borlotti beans (pre-soaked for 8-10 hours and rinsed) and cover with water. Cook from the first boil for about 1.5 hours until the beans are tender but still hold their shape.
5. Remove the rosemary sprig and season with salt (only at the end to keep beans tender).
6. While the beans cook, cut stale bread into cubes of about 2-2.5 cm.
7. Transfer the bread cubes to a wider, shallow pot. Pour the bean mixture over the bread to cover it completely. (Alternatively, the chef suggests doing this for convenience.)
8. Cook the pancotto for about 15 minutes, stirring occasionally, until the bread breaks down and softens. It should be slightly soupy as it thickens quickly.
9. Serve with a generous drizzle of good olive oil, black pepper, and fresh herbs for garnish.