Summertime Ribollita

In a medium enameled cast-iron casserole or Dutch oven, heat 1/4 cup of the olive oil. Add the yellow squash, onion and garlic and cook over moderately high heat, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the tomato paste, water, chopped tomatoes and green beans and season with salt and pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Add the Swiss chard, cover and cook for 5 minutes, until the chard is completely wilted.

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. Ladle the ribollita into shallow bowls, drizzle with the paprika-fennel oil and serve at once with the toasted Italian bread.