Recipe courtesy of David Rocco
Print
La Ribolitta
Total:
1 hr 20 min
Prep:
25 min
Cook:
55 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 20 min
Prep:
25 min
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

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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