Summertime Ribollita

Summertime Ribollita

Summertime Ribollita


40 minutes

Details
  • Servings:   4
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 pound yellow squash, halved lengthwise and sliced 1/2 inch thick
  • 1 medium onion, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 1 1/2 teaspoons tomato paste
  • 1/2 cup water
  • 1 1/2 pounds tomatoes, cored and coarsely chopped
  • 1/2 pound green beans or yellow wax beans, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1/2 pound Swiss chard, stems discarded, leaves coarsely chopped
  • 1/4 teaspoon pimentón de la Vera (smoked Spanish paprika)
  • 1/4 teaspoon fennel seeds, coarsely chopped
  • Toasted Italian bread, for serving
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