Quick Ribollita

Name: Quick Ribollita
Ingredients: 1/2 medium onion, diced; 3 large garlic cloves, minced; 2 tablespoons olive oil; 4 sprigs fresh thyme; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 teaspoon crushed red pepper flakes; 1 teaspoon dried oregano; 1 cup red wine; 14 ounces can of diced tomatoes; 1 cup red lentils; 1 cup tiny elbow pasta; 1 cup frozen peas; 2 handfuls chopped kohlrabi greens; 2-2 1/2 handfuls stale bread cubes; 3 1/2 cups water

16 ingredients

10 steps

Ingredients

1/2 medium onion, diced
3 large garlic cloves, minced
2 tablespoons olive oil
4 sprigs fresh thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 cup red wine
14 ounces can of diced tomatoes
1 cup red lentils
1 cup tiny elbow pasta
1 cup frozen peas
2 handfuls chopped kohlrabi greens
2-2 1/2 handfuls stale bread cubes
3 1/2 cups water

Directions

1

In 5 qt. pot, heat olive oil on medium-low heat.
2

Add onion, salt, oregano, and thyme and cook until onion softens
3

Add garlic, black pepper, and crushed red pepper. Cook until fragrant.
4

Add tomatoes, water, and wine. Cover and bring to a boil.
5

Stir in lentils and reduce to simmer. Cook, covered for 20 minutes.
6

Remove thyme sprigs and stir in peas, pasta, kohlrabi greens, and bread. Raise heat slightly to make up for the temperature drop from frozen peas. You want to maintain a simmer.
7

Cook , uncovered 10-15 minutes longer. Stay on the shorter end if you like your bread to be more al dente. Your wooden spoon should be able to stand upright in the pot.
8

Taste and add more salt or pepper to your liking.
9

Serve piping hot, top with grated pecorino or parmesan cheese.
10

If serving later, reheat on low with cover on. Add a bit of water or wine if it thickens too much.