Winter Panzanella

Is not secret that one of my favorite things in life is to share food with friends and family. Sitting around a simple and beautiful table graced with honest food and uncomplicated styling is also another favourite thing. I am a firm believer that beautiful things happen when we sit around a table together, listen to each other views and share experiences from a stance of openess and curiosity.

When Silvia Salvia Limone called me a couple of weeks ago on a Sunday night and asked me if I would be up for an impromptu cooking with her at her place the following day, I simply could not decline the invitation. I knew that all my favourite things would be parting together. We cooked this hearty vegetarian panzanella, baked a crunchy spinach pull apart bread, styled, photographed the food, enjoyed the meal and worked on deadlines and future projects! I thought to share this humble yet tasty winter tuscan recipe with you and I hope it will inspire!

Winter Panzanella

Winter Panzanella

Winter Panzanella

Winter Panzanella


600g dried haricot beans ( or cannellini or borlotti beans)

2 large potatoes

1 savoy cabbage, finely sliced

1 leek

1 zucchino

salt and freshly ground black pepper

1 litre vegetable stock

Extra virgin olive oil, for drizzling

Stale bread, for serving

For the soffritto

8 tbsp extra virgin olive oil

4 celery sticks, finely chopped

2 carrots, finely chopped

1 onion, finely chopped

2 cloves garlic, crushed

Salt and freshly ground black pepper


Soak the beans overnight in cold water. Rinse and drain the beans, set them aside.

Meanwhile, cook the soffritto in a large saucepan. Heat the olive oil and gently fry the celery, carrot, onion and garlic for about 5 minutes.

Add the haricot beans, potatoes, cabbage, leek and zucchini to the soffritto. Season with salt and freshly ground black pepper to taste and cook for a further 5 minutes.

Add the stock and bring to the boil, then simmer for 25 minutes or until the beans are tender.

Season with more salt and freshly ground black pepper to taste. Serve drizzled with extra virgin olive oil and stale bread.

If you ever try this recipe, please feel free to write a line below. I would love to hear from you!