This warming recipe was created by renowned chef and friend, Caroline Schiff

Kelp Ribollita for a Small Crowd (Made with ASF Ready to Eat Kelp) 

  • ¼ loaf crusty sourdough bread, preferably a day or two old, torn into 1 inch chunks
  • 5 tablespoons olive oil, plus more as needed
  • 2 tsp kosher salt, plus more as needed
  • 1 medium yellow onion, diced
  • 1 carrot, diced 
  • 2 celery stalks, diced
  • 8 to 10 cloves garlic, minced
  • Freshly ground black pepper to taste
  • 4 ASF Frozen Kelp Cubes
  • 2 to 4 parmesan cheese rinds 
  • 1 4 oz package ASF Ready-to-Eat Kelp, drained
  • 6 cups water 
  • 1 bunch of lacinato kale, thick stems removed and chopped
  • 1 14 oz can white beans, drained and rinsed
  • Chili flakes and grated Parmesan to garnish

Heat the oven to 350. Spread the torn bread on a sheet pan, drizzle with 1 tbsp olive oil, and season with a pinch of salt. Bake until crispy and well toasted; 15 to 20 min. Set aside. 

In a large Dutch oven, heat 4 tbsp of olive oil over medium-high heat. When the oil starts to shimmer, add the onion, carrot, celery and garlic. Season with salt and pepper. Cook, sweating down until translucent and soft, about 10 minutes, stirring frequently. 

Add the frozen kelp cubes, cheese rinds, and drained kelp. Add the water and kale and bring the soup to a boil. Lower to a simmer and cook for about an hour, stirring occasionally. Add the white beans and toasted bread, simmering for another 3 minutes. Taste and adjust seasoning if needed.

Ladle generous portions into bowls, garnishing with a drizzle of olive oil, chili flakes and shaved parmesan. Leftover soup will keep up to three days in the fridge. Reheat gently to serve.