Quick Ribollita

• 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.

onion, garlic, olive oil, thyme, salt, fresh ground black pepper, red pepper, oregano, red wine, tomatoes, red lentils, pasta, frozen peas, kohlrabi greens, handfuls stale bread cubes, water

Taken from food52.com/recipes/21247-quick-ribollita (may not work)