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LA RIBOLLITA |
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1 garlic, chopped
1 onion, chopped
1 carrot, chopped
1 celery, chopped
1 potato, peeled and chopped
1/2 head savoy cabbage, thinly sliced
1/2 head black cabbage, thinly sliced
6 slices country bread
1 cup extra virgin olive oil (240ml), plus extra for drizzling
19oz barlotti beans (540g)
2 cups puree tomatoes (480ml)
4 cups vegetable broth (910ml)
Salt and pepper to season |
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To start your La Ribollita: |
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In a large pot, heat extra virgin olive oil and sautí onions, garlic, celery and carrots until they are soft. |
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Add potatoes, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans. |
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Add vegetable broth and bring it to a boil. |
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Add slices of country bread and stir well. |
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Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth if necessary. The consistency should be that of porridge. |
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Salt and pepper to season. |
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Drizzle extra virgin olive oil on each individual serving and serve immediately. |
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Per 4 persone |
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