Quick Ribollita

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 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. 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. 8

   Taste and add more salt or pepper to your liking.

9. 9

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

10. 10

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

* Per serving · 4 servings · Values may vary.