Pancotto Soup with Broccoli

Method

1. Clean the broccoli: remove tough parts, keep the florets and tender leaves.
2. Boil the broccoli in salted water without a lid to preserve the bright green color. Cook until tender but still firm, then drain.
3. In a pan, heat olive oil and add garlic and chili. Sauté gently.
4. Add the stale bread cut into small pieces and toast it in the oil.
5. Remove the garlic cloves so nobody complains.
6. Add the cooked broccoli and some of the broccoli cooking water. Season with salt.
7. Cook for 5–7 minutes, until the bread softens and blends with the broccoli into a thick soup.
8. Serve hot with a drizzle of good olive oil and, optionally, grated Pecorino Romano cheese.