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Author Notes: I threw this together last minute for lunch on a cold, snowy day. I was browsing this site's past contests when I came across the stale bread contest and remembered the half loaf of stale bread I had in the cupboard. I didn't look at any of the submitted recipes but I'm sure a ribollita was in there. Here, I used red lentils instead of cannelini beans since they cook super fast. Of course you can always use canned beans, but I prefer dried, hence the need for a quick cooking legume. I used whatever else I had on hand since I was definitely not stepping outside. —pigisyummy
- 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
- In 5 qt. pot, heat olive oil on medium-low heat.
- Add onion, salt, oregano, and thyme and cook until onion softens
- Add garlic, black pepper, and crushed red pepper. Cook until fragrant.
- Add tomatoes, water, and wine. Cover and bring to a boil.
- Stir in lentils and reduce to simmer. Cook, covered for 20 minutes.
- 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.
- 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.
- Taste and add more salt or pepper to your liking.
- Serve piping hot, top with grated pecorino or parmesan cheese.
- If serving later, reheat on low with cover on. Add a bit of water or wine if it thickens too much.