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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.
Servings
Don’t discard the chard stems. They're chopped and cooked with the onion and bell pepper for added texture and flavor.
tablespoons extra-virgin olive oil, divided, plus extra to serve
teaspoon sweet paprika
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