Recipe courtesy of David Rocco

La Ribolitta

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Prep: 25 min
  • Cook: 55 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. Drizzle extra-virgin olive oil on each individual serving and serve immediately.