Frantoiana

• 4 cups or more 2-inch chunks country bread
• 6 cups (1/2 recipe) Garlicky White Beans and Broth (page 55)
• Salt to taste (optional)
• Freshly ground black pepper

1. Toast 5 or 6 bread chunks slowly in a dry heavy skillet, such as cast iron, until completely crisp all the way through and deeply browned on both sides.
2. If you happen to have a fire going, grill the bread, so the grill flavor can permeate the soup.
3. Heat the broth to an active simmer in a sturdy 4-quart pot.
4. Stir in the grilled bread chunks.
5. If theyre floating in a lot of liquid, leave the pot uncovered; cover it if the broth just covers the bread.
6. Cook slowly and steadily, anywhere from 10 to 20 minutes, until the soup is thick and soft but the bread chunks still have shape and integrity.
7. Turn the bread in the broth frequently, so it doesnt stick to the bottom, but dont mash it up.
8. Taste and add salt, if necessary, and pepper.
9. Serve right away in warm bowls, with generous amounts of fruity extra-virgin olive oil and freshly grated cheese.

country bread, white beans, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/frantoiana-384407 (may not work)