Being in Tuscany, I’ve been feeling so inspired by the food. Walking around the open air market// Mercato Sant’Ambrogio (which is nearly a minute from my apartment), it is so easy to become captivated by the variety of fresh food available at your fingertips.
I had an idea I wanted to make this soup tonight for dinner, based off of David Rocco’s recipe. So I went to the market before class to get some fresh pepperoncini. I kindly asked the little old man at the stand for ‘due pepperoncini per favore’, when he started smiling and mumbling to himself. He handed me the peppers in a paper bag when I proceeded to hand him a few euro. He simply grabbed my hands with the biggest, most genuine smile, and told me “buona giornata bella”. He wouldn’t let me pay! I tried insisting but he just wouldn’t have it…it made my day. So sweet!!
- 1/4 c. olive oil
- 3 cloves garlic, peeled and diced
- 3 oz. pancetta, diced
- 2 fresh chili peppers
- 1 can cannellini beans, drained and rinsed
- salt and freshly ground black pepper
- 2 cups of water
In a saucepan, heat 1/4 cup of olive oil. Sautee pancetta until it starts to brown, then add garlic. Be sure the garlic does not burn, cook for 2 more minutes.
Add chili peppers and beans. Sautee for a few minutes and then add salt and pepper to taste. For a thicker soup, mash up 1/2 of the beans and add a little water. I added some diced potatoes I boiled previously at this point for a heartier soup, but that is your choice!
Simmer for 15 minutes. Serve with some toasted garlic ciabatta slices. It also goes nicely with a crisp white wine. 🙂