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.

Instructions

  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, 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 potatoes are tender. Stir in chicken; season with salt and pepper.

Variations

Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.

Tips

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

One Just BARE® Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.