chickpea ribollita

start to finish: 1 hour 10 minutes | MAKES: 6 servings (1½ cups each)

• 2 tsp. olive oil
• ⅔ cup thinly sliced leeks
• 4 cloves garlic, minced
• 2 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 1 28-oz. can no-salt-added whole peeled tomatoes, undrained and cut up
• 3 cups reduced-sodium chicken broth
• 1 cup water
• 1 bay leaf
• 2 tsp. herbes de Provence
• ½ tsp. freshly ground black pepper
• ¼ to ½ tsp. crushed red pepper
• 8 oz. Brussels sprouts, trimmed and very thinly sliced (3 cups)
• ½ cup snipped fresh basil and/or parsley
• 1 recipe Herbed Croutons or 4 cups purchased croutons
• 3 Tbsp. grated Parmesan cheese

1. In a 4-qt. pot heat oil over medium heat. Add leeks; cook and stir 4 minutes or until softened. Add garlic; cook and stir 1 minute more.

2. Add the next eight ingredients (through crushed red pepper). Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, 30 minutes, adding Brussels sprouts the last 5 minutes.

3. Discard bay leaf. Stir in basil and half of the croutons; let stand 5 minutes. Sprinkle servings with cheese and the remaining croutons.

HERBED CROUTONS: Preheat oven to 350°F. Cut 8 oz. ciabatta bread into 1-inch cubes (5 cups). Spread bread in a 15×10-inch baking pan. Bake 10 minutes. Transfer to a large bowl. Meanwhile, in a blender or small food processor combine ¼ cup olive oil, 3 Tbsp. snipped fresh parsley, 2 Tbsp. each snipped fresh chives and snipped fresh basil, 1 tsp. lemon juice, and 1 clove garlic, minced. Cover and blend or process until smooth. Spoon herb mixture over hot bread cubes; toss to coat. Return to baking pan. Bake 13 to 15 minutes more or until croutons are crisp and edges are golden, stirring once. Makes 4 cups.

PER SERVING: 359 cal., 14 g fat (2 g sat. fat), 4 mg chol., 691 mg sodium, 47 g carb., 9 g fiber, 9 g sugars, 14 g pro.