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