Siena Travel Forum

We also went to del Cecco when we were in Siena and loved it. We had a bean soup that was very thick with different vegetables in inaddition to bread. I think it was called Ribbolita. We would love to get the receipe, does anyone have an e-mail address for the restaurant so I could ask them. Fran

This one?

http://www.uniaffitti.it/osterie-siena/taverna-di-cecco.php

You could use the reservation form to ask them about the recipe; can't find any other email address.

But they might not tell you, so look at the BBC instead!

http://www.bbc.co.uk/food/recipes/database/ribbolita_2968.shtml

They may not want to give up their recipe but it's a very common (and loved) soup in Tuscany. You could probably check any Tuscan cookbook or do an Internet search for the recipe. There are many different recipes so you would have to try a few to find one you liked. Tasting in the name of research . . . it's a tough job but someone has to do it.

We had our favorite ribolitta soup at Osteria al Giardino in Montalcino. If you are ever in the area, pay them a visit. In autumn they have a fabulous pumpkin soup too. Great little restaurant . . . 8^)

Ciao,
I found this website

http://www.ribollita.com/

Giorgio

Restaurant "La Taverna di Cecco" website in Italian: http://www.duespaghi.it/ristoranti/toscana/si/siena/ristorante-taverna-di-cecco/
English - Italian dictionary: http://www.freelang.net/online/italian.php
Jesper

Recipe for Ribolitta (Reboiled Soup)

Ingredients:
1 1/4 cups dried cannellini beans (or substitute 2 (16 ouce) cans cannellini beans)
2 tablespoons olive oil
about 1 cup chopped Italian parsley
2 cloves garlic, minced
3 stalks celery, chopped
2 - 3 medium carrots, peeled and chopped
2 medium red onions, chopped
1 (14 1/2 ounce) can diced tomatoes. drained
3 - 4 cups Savoy cabbage or Swiss Chard (ribs removed), chopped
6 - 8 cups of water or chicken broth
1 tablespoon fresh thyme, finely chopped
Salt and pepper, to taste
10 stale slices stale rustic bread, such as ciabatta, about 1 1/2 inches thick


Directions:
If using dried beans, place in a large pot, cover with water and let stand at least 8 hours or overnight. Drain. Cover beans with cold water (or unsalted chicken broth) and bring to a boil. Reduce heat and simmer. covered for 40 minutes or until beans are thoroughly cooked. Drain beans, reserving the cooking water. Divide the beans in half. Leave half the beans whole and process remaining beans in food processor until pureed. Set aside. (If using canned beans, drain both cans; puree one can and leave other can whole.)
Heat oil in a large soup pot on medium heat. Add parsley, garlic, celery, carrots, and onions. Cook 30 minutes over low heat, stirring occasionally. Add tomatoes and cook 15 minutes more, stirring occasionally. Add whole beans and cabbage (or Swiss chard). Add enough of reserved cooking water from beans, or chicken stock, or plain water, to cover ingredients and bring to a boil. Lower heat and simmer for 30 minutes. Add bean puree; stir to combine. Add enough boiling water or chicken broth to make the soup liquid. You need enough liquid so when the bread absorbs the liquid, the soup is very thick. Add chopped thyme. Simmer a few minutes. Stir in bread and season to taste with salt and pepper. Simmer 4 minutes or longer if you wish the bread to further dissolve into the soup. If you wish, garnish each bowl with a few drops of extra virgin olive oil

10 servings. If you want, you can forget about the cabbage and the bread and substitute a ham or bacon hock when you boil up the beans. Take the meat off the bones and cook some macaroni and add to the soup. This is known as (I think) Pasta Faggio which is another form of Bean Soup. Enjoy!