Quick Ribollita Recipe

Name: Quick Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 medium onion, diced, 3 large garlic cloves, minced, 2 tablespoons olive oil, 4 sprigs fresh thyme, and more.

Yes, Quick Ribollita falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Ribollita

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