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