Chicken soup with provencal herbs

7 Servings

Ingredients

Quantity Ingredient
1 cup Dried cannellini beans
1 teaspoon Olive oil
2 Leeks, trimmed -- washed
And
Chopped
2 Carrots -- peeled and diced
10 millilitres Garlic -- finely chopped
6 Plum tomatoes -- seeded and
Chopped -- or one 14-oz can
Plum tomatoes, drained
Seeded and coarsely chopped
6 New potatoes -- peeled and
Diced
8 cups Homemade Chicken Broth
¾ cup Dry white whine
1 Sprig fresh thyme or 1 ts
Dried
1 Sprig fresh rosemary or
1 teaspoon Dried
1 Bay leaf

Directions

Rinse beans and pick over, cover with water and set aside to soak for 8 hours or overnight. In a large pot, heat oil over medium-low heat. Add leeks, carrots and garlic; cook until softened, about 5 minutes. Stir in tomatoes and cook for 5 minutes. Add potatoes and cook for 5 minutes. Add chicken broth, wine and herbs; bring to a boil. Drain the beans and add to the pot; cook 2 hours, or until the beans are soft. Remove the bay leaf and herb sprigs before serving. Makes about 7 cups. Serves 6.

Recipe By :

From: Date: 05/28 File

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