Ribollita (re-boiled in Italian) generally refers to leftover hearty vegetable soup with stale bread slices added during reheating. In our version, we combine fresh fennel, carrots, green beans and kale with hearty cannelini beans, boneless chicken thighs and cubed sourdough bread for a robust and satisfying meal.

“This simple fish dish is quite elegant with its subtle flavor of rosemary. Don’t worry about a few shreds of potato that remain in the skillet. Serve them over the fish. Pair this entrée with steamed asparagus and a large green salad with tomatoes.”