Impastoiata

Impastoiata is a traditional dish hailing from the region of Umbria. This earthy dish is usually made with a combination of cornmeal (polenta), olive oil, onions, garlic, tomatoes, and cannellini beans, seasoned with sage, rosemary, and black pepper.

The name of the dish is derived from the word impastare, meaning to knead, which nicely describes impastoiata, as the final result is a mixture similar to a dough, but in a soupy version. The stewed beans are typically added to the polenta while it's still cooking.

The dish is served warm, often in individual soup bowls. It's recommended to drizzle a bit of olive oil over the impastoiata. If desired, the soup can be enriched with pancetta for a smoky and meaty kick.