Tuscan Soup with Bread, Beans and Greens (Ribollita)

'In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food—leftover bread, beans and inexpensive vegetables were thrown into a pot and simmered to make a hearty stew-like soup. For our version, we cut the bread into cubes, toasted it in olive oil and used it as a garnish so that the bread better retained its texture. We liked red Swiss chard for the color it added, but any variety worked well. Great Northern beans held their shape nicely, but feel free to use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.

5
TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS EXTRA TO SERVE

1
TEASPOON SWEET PAPRIKA

KOSHER SALT AND GROUND BLACK PEPPER

5
OUNCES RUSTIC BREAD, SUCH AS CIABATTA, CUT INTO 1-INCH CUBES (4 CUPS)

1
MEDIUM RED ONION, FINELY CHOPPED

1
RED BELL PEPPER, STEMMED, SEEDED AND FINELY CHOPPED

1
BUNCH RED SWISS CHARD, STEMS REMOVED AND SLICED ¼ INCH THICK, LEAVES CUT CROSSWISE INTO 1-INCH PIECES AND RESERVED SEPARATELY

6
MEDIUM GARLIC CLOVES, MINCED

2
TEASPOONS FENNEL SEEDS

1½
QUARTS LOW-SODIUM CHICKEN BROTH

2
15½-OUNCE CANS GREAT NORTHERN BEANS, DRAINED AND RINSED

Tuscan Soup with Bread, Beans and Greens (Ribollita)
DIRECTIONS
01
In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.
02
In a large Dutch oven over medium-high, heat the remaining 3 tablespoons of oil until shimmering. Add the onion, bell pepper and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
03
Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. Add the broth and bring to a simmer, then reduce to medium. Stir in the beans, cover and cook until the chard leaves are tender, 7 to 9 minutes.
04
Off heat, taste and season with salt and pepper. Ladle into bowls, drizzle with oil and sprinkle with the croutons.
Tip: Don’t discard the chard stems. They're chopped and cooked with the onion and bell pepper for added texture and flavor. ­

GLAD I received the entire recipe, may try it!