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Hearty Chicken Ribollita Soup

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


  • 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:


  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.