Summertime Ribollita

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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