RIBOLLITA - TUSCAN SOUP WITH BREAD, BEANS, AND GREENS

Ribollita - Tuscan soup with bread, beans, and greens image

Number Of Ingredients 9

5 tablespoons extra virgin olive oil, divided
1 teaspoon sweet paprika
5 ounces 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 &slice 1/4 inch thick, leaves cut crosswise into 1-inch pieces and reserved
6 cloves garlic, minced
2 teaspoons fennel seeds
2 cans great northern beans, drained & rinsed

Steps:

In a medium bowl, stir together 2 tablespoons of the il, the paprika, and 3/4 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.
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.
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.