Lunch: 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

Instructions

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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