La Ribolitta

Photo: La Ribolitta

Rated: 5 stars out of 5Rate it!Read 1 review

TOTAL TIME:1 hr 20 min
Prep:25 min
Inactive Prep:--
Cook:55 min
 
YIELD:4 servings
LEVEL:Intermediate

Ingredients

  • 1 cup extra-virgin olive oil, plus extra for drizzling
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1 large carrot, chopped
  • 1 large celery, chopped
  • 1 potato, peeled and chopped
  • 1/2 head savoy cabbage, thinly sliced
  • 1/2 head black cabbage, thinly sliced
  • 2 cups pureed tomatoes
  • 1 (14-ounce) can barlotti (or cranberry) beans
  • 4 cups vegetable broth
  • 6 slices country-style bread
  • Salt and freshly ground black pepper

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Directions

In a large pot, heat the 1 cup extra-virgin olive oil and saute the onion, garlic, celery and carrot, until they are soft. Add the potato, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans.

Add the vegetable broth and bring it to a boil. Add the slices of the country-style bread and stir well. Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth, if necessary. The consistency should be that of porridge. Season with salt and pepper, to taste.

Drizzle extra-virgin olive oil on each individual serving and serve immediately.

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Newest Ratings and Reviews

Read all 1 reviews

  • on April 29, 2011

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    Since I started watching David's show and purchased his book, I've done a lot of his recipes with phenomenal results. His recipes are consistently delicious and easy. I cook Italian food almost daily and love that he cooks authentic Italian food without catering to North American tastes. This is a wonderful Ribolitta recipe. I've made other versions of the soup and much prefer his. His recipe is easier too! I even fed some to my little baby and she loved it!

    people found this review Helpful.
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