Panzanella

Ingredients

• 350 g dried giant beans
• 800 ml vegetable broth
• 1 bay leaf
• 4 thick slices of white bread (from the previous day)
• 5 tbsp olive oil
• 1 clove garlic
• 4 tbsp white balsamic vinegar
• 2 tbsp freshly chopped parsley
• Salt
• Pepper

Instructions

1. 1.

   Soak the beans overnight. The next day drain and cover with vegetable broth, bring to a boil. Add the bay leaf and simmer covered for about 1 hour.

2. 2.

   Meanwhile, remove crusts from the bread, cut into cubes and roast in 2-3 tbsp hot oil for about 5 minutes until golden brown. Drain on kitchen paper.

3. 3.

   Drain the beans and let them cool to lukewarm.

4. 4.

   Peel and finely chop the garlic. Mix with the balsamic vinegar, remaining olive oil, and parsley. Season with salt and pepper.

5. 5.

   Combine all prepared salad ingredients with the dressing and serve immediately.