Make Ahead
Quick Ribollita
- Serves 4
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
What You'll Need
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
- 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.
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