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Seaweed Ribollita
Seaweed Ribollita is a modern Fusion recipe (based on an Italian original) for a classic hearty soup of a vegetable and seaweed mixture layered with toasted bread and olive oil that's finished with a topping of cooked beans. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Seaweed Ribollita.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Wild FoodVegetarian RecipesHerb RecipesBread RecipesVegetable RecipesBean RecipesFusion RecipesFusion Recipes
Ribollita is a classic Italian soup from Tuscany (you can find the original
Ribollita recipe here) that is traditionally made with kale. Here, the soup has been adapted to be made with a mix of seaweeds instead.
Method:
Heat about 4 tbsp olive oil in a frying pan. Add the onion and fry for about 6 minutes, or until softened and lightly browned. Now add the tomatoes, bring to a simmer and continue cooking until the tomatoes have broken down and the volume has reduced by half.
In the meantime, combine the carrot, potato, celery, thyme and bayleaves in a pan. Cover with water, bring to a simmer then wash the seaweeds and add to the pan. Keep cooking for about 15 minutes, or until he seaweeds are tender then take off the heat and mix in the tomato mixture.
Slice the Breads and toast. Prepare the soup in a pan by forming alternating layers of the vegetable mix and the toasted bread (when you add a layer of toasted bread top with enough olive oil to soak into the bread).
Finish with a layer of olive oil and top everything with the cooked beans. Set aside to infuse for 30 minutes.
When ready to serve, place the pan over high heat and pan-fry quickly until the ingredients are just heated through. Serve immediately.
For more information on edible seaweeds and links to descriptions of various edible seaweeds and their recipes see the guide to edible seaweeds (sea vegetables) on this site.
