La Ribolitta

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

• 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. 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.