Pancotto Italian Bread Soup

Pancotto Italian Bread Soup
Photo from Puglia (c) Matt Russell
  • Yield: 6 servings
  • Prep: 30 minutes
  • Cook: 30-40 mintues

The traditional recipe also includes 1 beaten egg per person. If you want to do this, add it to the softened bread in each bowl, then then pour over a few ladlefuls of stock.


1pound 2 oz potatoes, cut into 1/4-inch slices
1 onion, finely chopped
1/2 celery stalk, chopped
1tablespoon chopped parsley
4small tomatoes, chopped
2 1/4pounds turnips, cut into 1/4-inch slices
1 pound and 2 ouncesstick stale artisan loaf, sliced
2-3tablespoons olive oil
1small dried chili, crushed
1 clove garlic


  1. Put the potatoes, onion, celery, parsley and tomatoes into a saucepan, cover with cold water and bring to a boil. Add salt, then cover and simmer for 6 – 7 minutes, covered, until the potatoes are almost cooked. Add the turnips and cook until soft.
  2. Soften the bread in the vegetable mixture for just a few seconds, then divide it among 6 bowls. Pour some stock and spoon some vegetables over each serving.
  3. Heat the oil in a frying pan or skillet, add the chili and fry briefly to release the flavor. Brown the garlic clove in the same pan, then remove it. Drizzle the flavored oil over the soup and serve.

Recipe from Puglia from the Silver Spoon Collection (Phaidon, 2015).