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Grace Parisi's variation on a classic ribollita—the thick, hearty Italian soup typically made with winter vegetables, beans, bread and cheese—is full of summer vegetables like tomatoes, squash and green beans. Instead of putting the bread in the soup, she serves it alongside and drizzles the vegetable soup with a quick, smoky and delicious paprika-fennel oil. More Great Vegetable Soups

July 2007


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Suggested Pairing

Light, berry-inflected rosé: 2006 Bieler Père et Fils.