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.


  1. 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.
  2. 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.
  3. Once chicken is cooked, remove and shred before serving soup.


*Substitute dried thyme, rosemary, and/or oregano if you don’t have herbes de Provence on hand.