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Summertime Ribollita

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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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