First, bring the beans to a boil in plain water and keep them simmering for 15–20 minutes. Aged or drier beans may take longer — cook until they can be easily crushed between your fingers but still hold their shape really well.

For fresh tomatoes, you can peel them if you like, or skip that step. To peel, score a cross on the top and bottom with a knife, blanch briefly in boiling water until the skin loosens, then plunge into ice water and slip off the skins.

Next, dice all the vegetables into even pieces. Tomatoes can be cut a little larger, while garlic should be smaller dice.

Heat a big pot with two tablespoons of oil over medium‑high to high heat. Saute the onions, carrots, and leek. If you’re using celery instead of Chinese celery, add it at this stage too.

Once fragrant and the onions turn slightly translucent, add the garlic, celery, and diced potatoes. Sprinkle in a generous pinch of salt and continue to stir-fry.

When the garlic and celery release their aroma, make a space in the center of the pot and add tomato paste along with the remaining tablespoon of oil. Stir in the middle for about 30 seconds, then mix it with the vegetables and keep stir frying until the oil turns a light red from the released lycopene.

Add the diced tomatoes, another pinch of salt, and bay leaves. Continue cooking over high heat for about 30 minutes.

Stir in the chickpeas and red beans, then pour in enough of the bean‑cooking liquid to cover everything. Keep any extra liquid aside to add later if needed.

Bring to a boil, then add the marinated chicken breast. Cover and let it gently simmer over medium heat for 2 minutes. Turn off the heat and let it rest for 10 minutes.

After 10 minutes, the chicken should be cooked through. If you’re using larger breasts and they’re not fully done, simmer again over medium‑low until the soup comes back to a boil. Remove the chicken, rest for 5 minutes, then dice.

Bring the vegetable soup back to a boil. Season with salt and freshly ground black pepper. Let it bubble for 2–3 minutes until the broth thickens slightly and takes on a lightly emulsified texture.

To serve, place diced chicken in the bottom of a bowl and ladle the soup over. Finish with grated cheese, fresh basil, and, if you like, a touch more black pepper and a drizzle of extra‑virgin olive oil.

Done! If you have sourdough bread on hand, toast it until crisp — it makes the perfect companion.