Ribollita, a traditional stew-like Tuscan soup, often uses day-old bread to add body and thicken the broth. This version uses coarsely mashed white beans, which add more fiber and a creamy texture. Garnish with a drizzle of olive oil and a sprinkle of thinly sliced fresh basil or pungent Romano cheese.
Servings 8
Total Time: 1 hour and 30 minutes
Servings: 8
Total Time: 1 hour and 30 minutes
Ingredients
- 2 to 3 (14 ounces) Just Bare Boneless Skinless Chicken Breasts
- 2 tablespoons olive oil
- 1 medium leek, halved lengthwise, rinsed, sliced crosswise
- 6 cloves garlic, thinly sliced
- 1 cup chopped carrot
- 1 cup chopped zucchini
- Coarse salt and freshly ground pepper to taste
- 8 cups low-sodium chicken broth
- 2 cups Yukon gold potatoes, cut into ½-inch pieces
- 2 large tomatoes, coarsely chopped or 1 (14-1/2 ounces) can diced tomatoes, undrained
- 4 large leaves red or green kale or rainbow chard, ribs removed, sliced crosswise
- 1 (15 ounces) can Great Northern or canellini beans, rinsed, drained, coarsely mashed with fork
- 2 teaspoons dried herbes de Provence, crumbled*
Nutrition Facts
Servings 8
| Amount Per Serving | ||
|---|---|---|
| Calories 280 | Calories from Fat 29 | |
| % Daily Value* | ||
| Total Fat 9g | 12% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | 10% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 4g | ||
| Protein 25g | ||
| Calcium 11% | Iron 25% |
| Vitamin C 54% | Vitamin A 117% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Instructions
- Heat oil in Dutch oven or large soup kettle over medium-high heat. Cook, stirring occasionally, leeks and garlic 2 to 3 minutes. Stir in carrots and zucchini; cook and stir about 5 minutes longer. Season with salt and pepper.
- Add broth, chicken breasts, potatoes, tomatoes, kale, mashed beans, and dried herbs to pan; bring to a boil. Reduce heat to low; partially cover and simmer about 20 minutes or until chicken is no longer pink in center (165°F) and potatoes are tender. Season with salt and pepper.
- Once chicken is cooked, remove and shred before serving soup.
Tips
*Substitute dried thyme, rosemary, and/or oregano if you don’t have herbes de Provence on hand.