Gargano Bread Soup

Name: Gargano Bread Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: Stale bread Apulian (with crust) 10.2 oz; Broccoli rabe 1.5 lbs; Potatoes 1 lb; Cluster tomatoes ripe 7.75 oz; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Water to taste

it es br de fr

341

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 341
Carbohydrates g 46.2
of which sugars g 5
Protein g 6.3
Fats g 3.4
of which saturated fat g 0.52
Fiber g 4.8
Sodium mg 507

Difficulty: Very easy
Prep time: 10 min
Cook time: 60 min
Serving: 6
Cost: Very low

PRESENTATION

The Gargano pancotto recipe is such a fun way to take simple ingredients and turn them into something truly hearty and flavorful. So here's the thing, this traditional Italian bread soup comes from the lovely Puglia region, specifically around the Gargano area. It's all about using local bread—sometimes a bit stale—and breathing new life into it. Really, when the bread soaks up the broth made with potatoes, tomatoes, and cime di rapa (turnip greens), it creates this comforting mix that's just, well, perfect.

The tender greens and soft bread blend together in every spoonful, bringing back memories of slow afternoons, simple living, and cherished family traditions. It's kinda magical how you can take leftover bread and a few veggies and turn them into something special. This dish really shines in Puglian cuisine—a true celebration of Italian cucina povera, which is the art of making a lot with a little.

And you know what? There's nothing quite like Apulian pancotto to capture the soul of the region. Imagine sitting with family or friends, a glass of red wine in hand, and a big bowl of this rustic, moist soup right in front of you. The flavors from the golden bread, local olive oil, and a hint of tomato just blend perfectly, each bite feeling so so warm and honest. Seriously good.

People in the Gargano area—no question—know how to work with what they have, and this dish really shows off that deep connection to the land. It's the kind of food that makes you realize how something so simple can taste so, so good—nothing fancy needed, just real ingredients and lots of heart.

From the first spoonful, the Gargano pancotto recipe makes you feel like you’re part of something old and special, where time kinda slows down and small details matter. Whether you're into Italian peasant dishes or just want something that feels like a hug in a bowl, this meal always feels just right, especially with good company. Enjoying it is like stepping into a piece of Italian history, wrapped in warmth and tradition.

How to prepare Gargano Bread Soup

To prepare Gargano pancotto, start by cleaning the turnip tops: remove the damaged leaves and the harder, fibrous stems, then coarsely chop them 1 and wash them under running water. Peel the potatoes and cut them into large cubes 2, then wash the tomatoes and coarsely chop them as well 3.

Heat a drizzle of oil in a large pot and briefly sauté the garlic clove with its skin on, then add the potatoes 4, tomatoes 5, and turnip tops 6.

Finally, add the stale bread broken into pieces with your hands 7 and mix well. Pour water into the pot to cover all the ingredients 8 and add salt 9.

Cover with the lid 10 and cook over medium heat for 40 minutes, stirring occasionally, then remove the lid, slightly increase the heat and cook for another 20 minutes or until the liquid has almost completely evaporated 11: you can leave the soup more or less brothy according to your taste. Season with a drizzle of raw oil and a pinch of pepper, and serve your Gargano pancotto still steaming 12!