Summertime Ribollita Recipe

Name: Summertime Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 pimenton de la Vera (smoked Spanish paprika); 1/4 teaspoon fennel seeds, coarsely chopped; Toasted Italian bread, for serving

Servings: persons

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 pimenton de la Vera (smoked Spanish paprika)
1/4 teaspoon fennel seeds, coarsely chopped
Toasted Italian bread, for serving

1
In a medium enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil.
2
Add the yellow squash, onion and garlic and cook over moderately high heat, stirring frequently, until the vegetables are lightly browned, about 5 minutes.
3
Add the tomato paste, water, chopped tomatoes and green beans and season with salt and pepper.
4
Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes.
5
Add the Swiss chard, cover and cook for 5 minutes, until the chard is completely wilted.
6
In a small skillet, heat the remaining 2 tablespoons of olive oil with the paprika and fennel seeds over moderate heat until sizzling, about 2 minutes.
7
Ladle the ribollita into shallow bowls, drizzle with the paprika-fennel oil and serve at once with the toasted Italian bread.

264

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Summertime Ribollita falls under the General 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.

Summertime Ribollita

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